CREAMED ONIONS RECIPES

CREAMED ONIONS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Creamed Onions Recipe: How to Make It - Taste of Home image

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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 6

Ingredients

6 large onions, sliced
1 cup butter
2 teaspoons all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
2 cups milk

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, FatContent 20g fat (12g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 684mg sodium, CarbohydrateContent 11g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

CREAMED PEARL ONIONS RECIPE | TYLER FLORENCE | FOOD NETWORK

Creamed Pearl Onions Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories side-dish

Total Time 16 minutes

Prep Time 1 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

1 bag frozen pearl onions
1 tablespoon unsalted butter
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

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.

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CREAMED PEARL ONIONS RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
From tasteofhome.com
Reviews 4.4
Total Time 55 minutes
Category Side Dishes
Calories 151 calories per serving

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.

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Total Time 1 hours
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Total Time 1 hours 20 minutes
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Total Time 35 minutes
Category Side dish
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Calories 321 calories per serving

Roughly chop the sprouts by hand or in a food processor, then stir them in with the onions and the rest of the butter, along with the double cream and nutmeg. Put back on the heat and cook until the cream is bubbling. Season to taste. Toss in the chestnuts and sprinkle over a little extra nutmeg to serve.

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