Creamed Onions And Carrots Recipes

CREAMED ONIONS & CARROTS

Steps:

• For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
• Drain, rinse under cold water& slip out of their skins.
• Melt butter in a large heavy bottomed frying pan over medium-high heat.
• Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
• Continue to cook, stirring often, until golden- about 2 or 3 minutes.
• Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
• Partially cover& boil gently for 5 minutes.
• If any of the carrots are thicker than your baby finger, slice them lengthwise.
• Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
• Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
• Remove bay leaf.
• If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
• Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
• Cover& cook over medium heat, stirring often, until mixture comes to a boil.
• Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
• Season to taste& sprinkle with parsley.

CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)

Steps:

• Peel and slice carrots.
• Cook, covered, in a small amount of water over medium heat until tender. Drain.
• In a medium size skillet, melt butter over medium-high heat.
• Sauté onions in butter until tender.
• Stir in flour, salt, pepper and sugar; cook for 1 minute.
• Gradually add milk, stirring constantly until mixture thickens and starts to boil.
• Pour over cooked carrots and stir to coat.

CREAMED ONIONS & CARROTS

Steps:

• 1. Place butter in medium to large saucepan. Add celery and cook until tender.
• 2. Blend in the soup and sour cream; add wine and parsley.
• 3. Cut carrot halves into 2-inch pieces; add carrots and onions to pan. Heat, stirring occasionally. Serve when heated through.

GLAZED CARROTS AND ONIONS

Steps:

• In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2c water. Cover and bring to a boil over medium-high heat. Cook until carrots are softened, 8-12 minutes. If water cooks out too quickly and your pan dries out, add additional water. It's okay if things get a little browned. In a small bowl, stir together butter and flour till smooth. Pour into the carrot mixture and stir until well incorporated and smooth. (You should have plenty of sauce)

MOM'S TRADITIONAL CREAMED ONIONS

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.

CARROTS AND ONIONS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
• In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
• Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

QUICK CREAMED CARROTS

Steps:

• In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.

CARAMELISED CARROTS & ONIONS

Steps:

• Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
• Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

BUTTERY CARROTS 'N' ONIONS

Steps:

• In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.