ROASTED PARMESAN CREAMED ONIONS
Slices of sweet onions are roasted in a Parmesan cheese, cream, and wine bath making every bite of these Roasted Parmesan Creamed Onions absolutely luscious! Easy to make and a great side dish with steak, pork, and chicken!
Provided by Amy
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Carefully place onions onto parchment lined baking sheets, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.
- While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.
- Once onions are removed from oven, raise the temperature to 450 degrees F.
- Carefully transfer them to a shallow baking dish, again, keeping the rings intact. Slowly pour the cream sauce over all the onions. Sprinkle each onion with the Parmesan cheese.
- Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and cook for another 5 minutes, letting the onions get brown and caramelized.
Nutrition Facts : Carbohydrate 27 g, Protein 6 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 87 mg, Sodium 146 mg, Fiber 3 g, Sugar 17 g, Calories 443 kcal, ServingSize 1 serving
CREAMED ONIONS WITH WHITE WINE
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
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
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
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 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.
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
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
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
CREAMED ONIONS
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
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.
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5/5 (2)Category Side DishCuisine American, FrenchCalories 489 per serving
- Heat oven to 350°. Toss the onions with the olive oil and a pinch of salt. Place in a medium-sized casserole dish, with a baking tray underneath to catch any drips or spills. Pour the white wine over the onions. Bake for 1 hour or until the onions are completely tender, stirring halfway through.
- In a small sauce pot melt the butter over medium heat; add the flour, and cook, stirring, until smooth and a pale golden color, about 1 minute. Next, whisk in the cream, half the parmesan cheese, thyme leaves, nutmeg and, grated garlic. Cook, whisking, until thickened, about 5 minutes. Turn off the heat, taste, and season with salt and pepper.
- Turn on your oven's broiler. Pour the sauce evenly over onions. Sprinkle with the rest of the grated parmesan cheese. Broil until the cheese is melted and golden brown on top, about 2 minutes.
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