Moms Traditional Creamed Onions Recipes

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.

BAKED CREAMED ONIONS

Steps:

• In a large skillet, saute onions in butter for 5 minutes. Add water and allspice; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Combine flour and evaporated milk until smooth; gradually stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sugar and salt., Transfer to a greased 1-qt. baking dish; sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

EASY CREAMED PEARL ONIONS

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

CREAMED ONIONS

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.

CREAMY BAKED ONIONS

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.