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
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 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.
BAKED CREAMED ONIONS
Fantastic holiday side dish, has a bit of a kick. Guesstimated onion bag size. Whatever the standard bag at the store is, that's the size!
Provided by Kiwiwife
Categories Onions
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook onions according to package and drain well.
- In saucepan, melt butter and add flour, cook 3 to 4 minutes Add cream, cheese and seasonings and simmer until thick.
- Add mixture to onions, top with breadcrumbs and heat 15 minutes or until bubbly in oven.
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 PEARL ONIONS
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
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.
BAKED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool.
- Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops.
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard.
- Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish.
- Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion.
- Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature.
CREAMY BAKED ONIONS
Parboiled onions are baked in heavy cream with fresh thyme, salt and pepper.
Provided by Irish American Mom
Categories Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Use the butter to grease the baking dish.
- Peel the onions and remove the tops and tails using a sharp knife.
- Add water to a large saucepan and lightly salt the water. Bring to the boil. Add the onions and bring back to boiling point. Reduce the heat and allow the onions to simmer for 20 minutes until tender.
- Remove the onions from the heat and drain. Allow to cool slightly before cutting the onions in half. Arrange the onion halves flat side down or cut side down in the greased baking dish.
- Place the thyme sprigs in different places between the onions in the dish.
- Pour the cream over the onions and top with a light dusting of freshly ground black pepper.
- Bake in the oven uncovered for 20 to 25 minutes until bubbling and turning slightly golden brown. Remove the thyme sprigs. Garnish with fresh parsley and serve warm from the dish.
Nutrition Facts : Calories 250 kcal, Carbohydrate 11 g, Protein 2 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 83 mg, Sodium 239 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
CREAMY BAKED ONIONS
Creamy onions that are perfect accompanying a roast dinner whether meat or veggie. To prepare the onions up to a day ahead, assemble the dish without the parmesan, then chill. To serve, scatter with the cheese, then bake.
Provided by English_Rose
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 400°F
- 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.
PEARL BAKED CREAM ONIONS
Pearl onions are baked with butter, cream and crushed crackers.
Provided by sal
Categories Side Dish Vegetables Onion
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers.
- Bake in preheated oven for 50 minutes.
Nutrition Facts : Calories 835.7 calories, Carbohydrate 75.9 g, Cholesterol 99.5 mg, Fat 55.9 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 23.8 g, Sodium 1165.5 mg, Sugar 10.5 g
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
JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS
I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.
Provided by bluemoon downunder
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the onions in plenty of water for 15 minutes or until slightly tender.
- Remove the onions from the pan and allow to cool.
- With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
- Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
- Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
- Finely chop these removed sections of the onion and add to the rest of the chopped onion.
- Preheat the oven to 400°F.
- Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
- Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
- Stir in the Parmesan and season.
- Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
- Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
- Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
- How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
- I presume he is suggesting topping the baked onions with cheese.
- When the onions are cooked right through, remove and serve.
ONIONS BAKED WITH ROSEMARY AND CREAM
A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.
Provided by rowdy
Categories Side Dish Vegetables Onion
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
- Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 11.2 g, Cholesterol 27.4 mg, Fat 9.9 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 240.6 mg, Sugar 4.9 g
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