Creamed Onions

Creamed Onions

4 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.9
  • Total Fat: 10.8 g
  • Cholesterol: 22.7 mg
  • Sodium: 202.8 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Creamed Onions calories by ingredient


Introduction

My grandmother's creamed onions... there are no substitutions. You've never had a dish like this, where onions take center stage. My grandmother's creamed onions... there are no substitutions. You've never had a dish like this, where onions take center stage.
Number of Servings: 6

Ingredients

    boiling water
    18-20 small white (pearl) onions
    1 1/2 cups salted boiling water
    1/4 cup butter
    3 T butter
    1 1/2 cups light cream or fat-free half and half
    1/4 tsp curry
    dash cayenne
    dash black pepper
    2 T sherry
    1/4 cup slivered almonds

Tips

Garnish with chopped parsley, if desired.
You can use frozen pearl onions--just thaw and drain rather than boiling them.


Directions

Pour boiling water over onions. After 5 minutes, remove outer skins. Bring salted water to boil and add peeled onions. Cook until almost tender, about 15 minutes. Drain the onions, reserving 1/3 cup of cooking water.
Meanwhile, make the sauce. In a saucepan, heat the butter. Once melted, stir in the flour. Cook over medium heat for two minutes, then whisk in the cream. Add seasonings, sherry, and 1/3 cup of the cooking water from the onions; add salt to taste. Put drained onions in a greased casserole dish. Pour the sauce over the onions, sprinkle with almonds. Bake at 350 for 15-20 minutes.

Will serve 6.

Member Ratings For This Recipe


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    Incredible!
    3 of 3 people found this review helpful
    I make this for Christmas or Thanksgiving. Not a great fan of most curries so I use nutmeg instead and Earth Balance spread instead of the butter. Baking the onions is key. - 11/7/13


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    1 of 1 people found this review helpful
    ClayLady & Dylette - The fifth listed ingredient is 3T butter. Change that to 3T flour and I think that will do the trick. My family made creamed onions all the time for the holidays but used nutmeg rather than curry and never baked them. I'm going to have to try this variation. Thx! - 11/8/13


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    1 of 1 people found this review helpful
    I would use full fat on the cream and perhaps a bit more seasonings. Thanks for reminding me of a great holiday favorite. - 11/7/13


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    1 of 1 people found this review helpful
    This was a tradition in my family on Thanksgiving and Christmas, but it was plainer; we used a jar of onions and then the juice from the jar as the base for the white sauce. For me it's comfort food which perhaps its time to make again with a curry kick. - 11/7/13


  • no profile photo

    Very Good
    Good classic recipe! - 11/25/20