Creamed Onions And Sage Recipes

CREAMED ONIONS WITH SAGE

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

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.

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.

CABBAGE PACKAGES FILLED WITH CREAMED ONIONS, BACON AND SAGE

Steps:

• Using sharp knife, cut deep cone-shaped incision into bottom of each cabbage; remove cores. Bring 4 quarts water and salt to boil in large saucepan. Add whole green cabbage and cook until leaves soften, about 7 minutes, turning occasionally. Transfer cabbage to colander and drain, cut side down. Gently pull off 8 leaves. If necessary, boil leaves about 3 minutes longer until leaves are soft enough to bend easily. Trim thick ribs from leaves. Repeat with whole red cabbage.
• Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper towels. Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings from skillet. Add onions and sauté until tender and just beginning to brown, about 20 minutes. Add cream, sage and fennel seeds. Simmer over medium heat until cream thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season to taste with salt and pepper.
• Preheat oven to 350°F. Butter heavy large baking sheet. Place 1 cabbage leaf on work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat with remaining cabbage leaves and onion mixture. Arrange packages seam side down on prepared baking sheet. Brush tops with olive oil. Cover baking sheet with foil. (Can be prepared 1 day ahead. Refrigerate.) Bake packages until heated through, about 25 minutes.