Creamed Onions With Wine Recipes

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GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN



Grandma's Famous Creamed Onions Au Gratin image

Make and share this Grandma's Famous Creamed Onions Au Gratin recipe from Food.com.

Provided by The Spice Guru

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
14 ounces frozen petite whole onions, thawed (Birds Eye)
2 tablespoons flour
1/3 cup dry white wine
1/4 teaspoon minced fresh leaf thyme
1/3 cup cream or 1/3 cup half-and-half
1/4 teaspoon dry mustard (or prepared horseradish)
1 pinch freshly grated nutmeg
1 pinch white pepper
kosher salt, to taste
1/2 cup grated sharp cheddar cheese
1/2 teaspoon thinly snipped fresh chives, to garnish

Steps:

  • THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
  • MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
  • SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
  • DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
  • REDUCE heat to medium-low.
  • ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
  • SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
  • REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
  • GARNISH with thinly snipped chives and SERVE.
  • GET READY to melt into your seat after just one taste!

Nutrition Facts : Calories 236.9, Fat 16.8, SaturatedFat 10.5, Cholesterol 52.2, Sodium 150.2, Carbohydrate 13.6, Fiber 1.8, Sugar 4.5, Protein 5.6

CREAMED ONIONS WITH WHITE WINE



Creamed Onions With White Wine image

The wine and chicken broth make this more special - from Susan Branch's Christmas From The Heart Of The Home book

Provided by carrie sheridan

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 pint tiniest white pearl onion, peeled and trimmed
2 tablespoons unsalted butter (Kerry Irish Gold)
1/2 cup chicken broth
1/2 cup dry white wine (Fish Eye pinot grigio)
1 cup heavy cream
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 teaspoon minced parsley

Steps:

  • In a large covered skillet, simmer peeled onions in butter, broth and wine for about 20 minutes, until tender.
  • Add cream and boil uncovered 4-5 minutes until slightly thickened.
  • Stir in salt, white pepper and nutmeg.
  • Pour into serving dish and sprinkle with parsley.

Nutrition Facts : Calories 319.4, Fat 28, SaturatedFat 17.4, Cholesterol 96.8, Sodium 195.5, Carbohydrate 10.7, Fiber 1.2, Sugar 3.9, Protein 2.7

CREAMED ONIONS WITH SAGE



Creamed Onions with Sage image

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

8 cups water
2 3/4 tablespoons coarse salt, divided
2 bags (10 ounces each) pearl onions, unpeeled
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
4 sprigs fresh sage (with about 16 leaves)

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.

CREAMED ONIONS WITH BACON AND HERBS



Creamed Onions with Bacon and Herbs image

Provided by Kelsey Nixon

Categories     Herb     Onion     Side     Christmas     Thanksgiving     Quick & Easy     Low Cal     High Fiber     Father's Day     Dinner     Bacon     Christmas Eve     Potluck     Bon Appétit     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 4

3 slices thick-cut applewood-smoked bacon, chopped
1/2 cup dry white wine
3 9-ounce boxes frozen creamed pearl onions
3 tablespoons chopped assorted fresh herbs (such as parsley, chives, tarragon, and chervil)

Steps:

  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings. Heat same skillet over medium heat. Add wine; simmer 30 seconds. Add onions and cook until sauce melts and onions are heated through, about 5 minutes. Stir in herbs and bacon. Season to taste with salt and pepper.

EASY CREAMED ONIONS



Easy Creamed Onions image

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

¾ cup water
salt to taste
2 cups peeled pearl onions
¼ cup butter
1 ½ cups cold whole milk
¼ cup quick-mixing flour (such as Wondra®), or more as needed

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



Creamed Onions image

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

2 lb white pearl onions, left unpeeled
1 1/4 teaspoons salt
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream or half-and-half
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

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



Mom's Traditional Creamed Onions image

Creamy goodness!

Provided by Ibby

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 6

Number Of Ingredients 7

1 cup pearl onions
4 cups water
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch salt to taste
1 pinch ground black pepper to taste

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

"CREAMED" PEARL ONIONS



Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 3/4 cups homemade or low-sodium canned chicken stock, skimmed of fat
3/4 cup dry white wine
1 1/2 pounds white pearl onions
5 tablespoons all-purpose flour
2 1/2 teaspoons fresh thyme leaves
1/4 teaspoon freshly ground pepper
1 head roasted garlic
2 tablespoons grated Parmesan cheese

Steps:

  • Place stock and wine in a medium pan over high heat. Reduce liquid by half; set aside.
  • Bring a medium saucepan of water to a boil. Add onions; cook 10 minutes. Drain, and cool. Using a paring knife, remove skins.
  • Place flour and reduced liquid in the bowl of a food processor. Pulse until combined.
  • Transfer mixture to a small saucepan; set over medium heat. Whisk constantly until thickened, about 10 minutes. Remove from heat. Stir in 1 1/2 teaspoons thyme and the pepper. Cut off top of garlic head, and squeeze flesh into the sauce; stir to combine.
  • Place onions and sauce in a 10-inch round baking dish. Sprinkle with Parmesan and remaining teaspoon thyme. Bake until golden on top, about 1 hour 15 minutes. Serve.

CREAMED PEARL ONIONS



Creamed Pearl Onions image

When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. -Barbara Caserman, Lake Havasu City, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

4 cups pearl onions
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
3/4 cup chicken broth
3/4 cup half-and-half cream
1/4 cup minced fresh parsley
3 tablespoons grated Parmesan cheese
Pimiento strips, optional

Steps:

  • In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

Nutrition Facts : Calories 151 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 440mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

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