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Creamed Onions

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  1 Hour 50 Minutes
  12 servings, about 1/2 cup each
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.

Make Ahead Tip: Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium-low heat.
RECIPE INGREDIENTS
3 pounds   fresh or frozen pearl onions or boiling onions
3 tablespoons  extra-virgin olive oil, divided
1 teaspoon   salt, divided
1/2 cup  reduced-sodium beef broth
1 tablespoon  butter
1/4 cup  all-purpose flour
3 cups  low-fat milk
1   bay leaf
1 teaspoon   chopped fresh thyme
1/4 teaspoon  white or black pepper
2 teaspoons   lemon juice
Creamed Onions Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400°F.


If using fresh onions, bring a large pot of water to a boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while roasting. Peel off the skins. Toss the prepared fresh onions (or frozen onions) with 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Spread in an even layer in a roasting pan large enough to accommodate all the onions in a single layer. (If you’re using fresh onions, a 9-by-13-inch pan is large enough; if using frozen, you may need a larger pan). Roast the onions, stirring occasionally, until soft and brown in spots, 45 minutes to 1 hour.


Remove the roasting pan from the oven and add broth, stirring and scraping up any brown bits. Return the pan to the oven and roast for 10 minutes more.


About 30 minutes after the onions start roasting, start the cream sauce. Melt butter with the remaining 2 tablespoons oil in a large saucepan over medium heat. Add flour and cook, whisking, until the mixture bubbles and is free of lumps, about 30 seconds. Whisk in milk, then add bay leaf, thyme, pepper and the remaining 3/4 teaspoon salt; bring to a gentle boil, whisking often. Reduce heat to the barest simmer and cook, whisking often, until the sauce has thickened to the consistency of thick gravy, about 5 minutes. Remove from the heat. Discard the bay leaf.


Stir the roasted onions and any broth from the pan into the cream sauce. Stir in lemon juice. Transfer to a serving dish and serve warm.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2009
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Nutrition Facts per Serving
Yield:   12 servings, about 1/2 cup each
Calories: 119
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 15g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 6mg
Sodium: 249mg
% Cal. from Fat: 38%
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