Small onions in white sauce with a crunchy topping.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Prepare the sauce by whisking together and cooking the butter, flour, milk, salt and pepper. Cook until smooth.

  • Place onions in a 2 quart casserole dish, pour in white sauce.

  • In a saute pan, melt 2 tablespoons butter and toast cracker crumbs until golden. Sprinkle over onions. Bake 20 minutes or until steaming hot.

Nutrition Facts

223.8 calories; 3.7 g protein; 28.4 g carbohydrates; 33.3 mg cholesterol; 214.2 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2006
I tried other creamed onion recipes on this site. This one is the best. Others used heavy cream but did not thicken as much I like. I used another persons advice and added a dash of hot pepper sauce. Great recipe!! Thanks Read More
(10)

Most helpful critical review

Rating: 3 stars
12/06/2007
There were way too many cracker crumbs and the onions were undercooked. If I were to make this recipe again I would increase the cooking time and omit the crackers. One good thing is that the sauce was a nice compliment to the flavor of the onions. Thanks anyway. Read More
(15)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
12/06/2007
There were way too many cracker crumbs and the onions were undercooked. If I were to make this recipe again I would increase the cooking time and omit the crackers. One good thing is that the sauce was a nice compliment to the flavor of the onions. Thanks anyway. Read More
(15)
Rating: 5 stars
11/19/2006
I tried other creamed onion recipes on this site. This one is the best. Others used heavy cream but did not thicken as much I like. I used another persons advice and added a dash of hot pepper sauce. Great recipe!! Thanks Read More
(10)
Rating: 2 stars
12/20/2003
I found it to be dry and way too many cracker crumbs.. Read More
(6)
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Rating: 5 stars
11/22/2004
great and easy recipe! The crunchy crackers on the top added a nice touch! Read More
(2)
Rating: 4 stars
02/10/2019
2.10.19 You’re basically making a white sauce (bechamel) to go over the onions. I’d recommend melting your butter, then add the flour, and whisk and cook over medium heat for about 2 minutes, eliminating the raw flour taste. Next, add your milk, salt and pepper, and stir until smooth and thickened. I scaled this down to 4 servings, which then called for 25 crackers. I looked at the size of my casserole dish, knew that would be W-A-A-A-Y too many crackers, so I used 12 and would do that again, maybe even cut back to 10. And I wouldn’t worry too much about toasting your crackers in butter in a saute pan. I know next time I’ll just mix the melted butter with the cracker crumbs, and sprinkle on top of the onions. The butter-cracker crumbs will toast while you’re cooking the onions in the oven, and you’ll save yourself a dirty pan to wash. Read More
(1)