CREAMED ONIONS
This is my absolute favorite dish that my mom makes. The onions have a mild sweet flavor, and there's plenty of the rich creamy sauce. The sweetness makes a nice complement to the Peppered Beef Tenderloin. -Denise Bitner Reedsville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended., Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through.
Nutrition Facts : Calories 227 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
CREAMED ONIONS
This dish is a perfect addition to the traditional holiday turkey dinner. In my family, neither Thanksgiving or Christmas dinner would be complete without serving creamed onions.
Provided by GREG IN SAN DIEGO
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large stock pot with water and heat to a rolling boil.
- Add unpeeled onions and blanch for about 3 minutes.
- Drain and allow onions to cool.
- Re-fill stock pot with water and again heat to boiling temperature.
- Peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.
- Add the onions to the boiling water and cook until fork tender but not mushy.
- Meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. Continue to cook and stir about one more minute, until sauce has thickened.
- Combine the fork tender cooked onions with the sauce and sprinkle with paprika.
CREAMED PEARL ONIONS
Provided by Tyler Florence
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.
CREAMED VIDALIA ONIONS
Steps:
- Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.
CREAMED ONIONS
A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.
Categories Milk/Cream Onion Side Bake Vegetarian Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
- Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.
- Put oven rack in middle position and preheat oven to 350°F.
- Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.
- Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.
- Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.
MOM'S TRADITIONAL CREAMED ONIONS
Creamy goodness!
Provided by Ibby
Categories Side Dish Vegetables Onion
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
- Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 16.6 g, Cholesterol 40.3 mg, Fat 14 g, Fiber 0.3 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 142.8 mg, Sugar 6.9 g
BAKED CREAMED ONIONS
I often fix this comforting dish for my grown children when they visit. They love it when I double the recipe so they can take leftovers home! This recipe can be prepared a day ahead and refrigerated before baking.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in butter for 5 minutes. Add water and allspice; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Combine flour and evaporated milk until smooth; gradually stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sugar and salt., Transfer to a greased 1-qt. baking dish; sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 192 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 367mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 3g fiber), Protein 5g protein.
CREAMED ONIONS WITH SAGE
You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low heat before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large saucepan, then add 2 tablespoons salt. Add onions, and cook until just tender, about 12 minutes. Drain. When cool enough to handle, trim root ends with a paring knife, and pop onions out of their skins. Let dry on a paper-towel-lined baking sheet.
- Melt butter in a small saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 1 1/2 minutes. Slowly whisk in milk. Raise heat to medium-high, and bring to a boil, whisking frequently. Stir in remaining 3/4 tablespoon salt, the nutmeg, and sage. Reduce heat to low, and cook, stirring occasionally, until thickened, 12 to 15 minutes.
- Stir in onions, and cook over low heat until heated through, 5 to 10 minutes. Discard sage, retaining a few leaves for garnish if desired.
EASY CREAMED ONIONS
My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.
Provided by Erin Noel
Categories Side Dish Vegetables Onion
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
- Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g
CREAMED ONIONS
Make and share this Creamed Onions recipe from Food.com.
Provided by Tonkcats
Categories Onions
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F and butter a casserole dish.
- Slice white onions to pretty much fill casserole.
- Dilute celery soup with milk; add grated cheese and pour over onions.
- Sprinkle top evenly with cracker crumbs.
- Bake for 1 hour.
Nutrition Facts : Calories 156.4, Fat 7.6, SaturatedFat 3.9, Cholesterol 20.2, Sodium 562, Carbohydrate 17, Fiber 1.8, Sugar 5.4, Protein 6
CREAMY BAKED ONIONS
Creamy onions that are perfect accompanying a roast dinner whether meat or veggie
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 55m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
- Season the cream and mix in 2 tbsp of the onion water. When the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with the bay leaves. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.
Nutrition Facts : Calories 136 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROASTED CREAMED ONIONS
Steps:
- Put onions in a bowl and cover with boiling water After 1 minute, drain off the water. Using a sharp paring knife trim off the root end of the onion, leaving a little of the hard pad intact. It will soften as it cooks and it will keep the onion from slipping apart. Starting at the root end, peel away the outer layer of skin, then trim the tips. Put the peeled onions in a roasting pan large enough to hold them in a single layer. Toss them with olive oil, salt and pepper, and roast them at 350 degrees for about an hour, until soft and caramelized. Stir,, toss or jiggle every 20 minutes to keep them from sticking and to spread the color around. While the onions are roasting, reduce 1/4 cup white wine about in half. Add chicken broth, cream onion, bay leaf and thyme. Simmer and then turn off the heat and let steep for 10-15 minutes. In another slightly larger saucepan, proceed as for basic bechamel, add butter and flour and the steeped liquid from above (after removing onion and herbs). Once the sauce is thickened, whisk in cheddar cheese. Season with salt and grating of nutmeg. Can be made a day or 2 in advance and held in refrigerator.
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