Advertisement

Creamed Onions

November/December 2009, November/December 2010

Your rating: None Average: 3.6 (65 votes)

A holiday staple in many households, creamed onions are usually bathed in a rich white sauce made with heavy cream. In this version, we roast the onions for an added layer of flavor and lighten up the sauce with low-fat milk. The result is a luxuriously silky sauce with a sweet roasted onion flavor for far fewer calories and less fat. We like the smaller size of pearl onions, but boiling onions also work well.



READER'S COMMENT:
"I agreee... I used 1 lg sweet onion, slivered. I skipped the thyme and lemon juice and also added some red-fat Parm to the sauce. It was a tad too runny without it. Otherwise, these were for my dad, and he loved them!!! "
Creamed Onions

7 Reviews for Creamed Onions

11/23/2012
Anonymous
Very good side dish

This was really good - roasting the onions first gave them a sweet, dense flavor. I put the lemon juice and thyme in according to the recipe and it was great! The lemon juice brightened the flavor a tad and gave the dish balance. We loved it and will serve it again. It's suitable for any special winter dinner.

Delicious, deep roasted flavor
Comments
11/22/2012
Anonymous
Proportions are absolutely off

Maybe this is o.k. if you want to serve people cream sauce with a few onions in it, but when I reduced the recipe to use 30oz. of onions fresh pearl (because who needs 12 servings for 2 people?) it produced barely a cup of cooked onions. The cream sauce if far too thin as well, though fortunately I caught that right off the bat and adjusted it. Roasting the onions is a good idea, but for the rest I sure won't bother again.

Comments (1)

4 comments

Anonymous wrote 1 year 4 weeks ago

If you don't follow the

If you don't follow the recipe then it might not come out right? Pearl onions break down pretty much, they are mostly water to begin with.

11/25/2011
Anonymous
Best Ever

Everyone in the family loved the flavor...from now on it will be part of the Thanksgiving menu

The best flavor and simple to make
Comments
11/28/2010
Anonymous

I agreee... I used 1 lg sweet onion, slivered. I skipped the thyme and lemon juice and also added some red-fat Parm to the sauce. It was a tad too runny without it. Otherwise, these were for my dad, and he loved them!!!

Comments
11/25/2010
Anonymous

Wonderful! I made this as an alternative to my mother in law's horrible, in my opinion, weird onion dish that I have only had to endure at her house...if I didn't get it it she would actually put it on my plate...so this year, our dinner was last night and I had this dish prepared ahead of time. I made a big deal about promising to make this recipe from my "aunt" and serve it...making sure I said I knew it wouldn't be near as good as hers no doubt...but a promise is a promise you know! Well...the proof was in the empty dish...mine...and the request FROM HER!!! for a copy of the recipe. Only bad thing is that now I am still up preparing another one for the dinner at my brother's today. I followed the other suggestion and grated a small amount of fresh nutmeg into the onions and the very end just before serving...really took it over the top to me as I had tried it exactly as written before the nutmeg...but if you don't have nutmeg, don't worry as it will still be great!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner