This recipe calls for white boiling onions cooked in Chardonnay and heavy cream. Once you've had these you will never settle for any other creamed onion recipe!

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Ingredients

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

Directions

Instructions Checklist
  • Place onions in a 2 quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer and stir for 25 minutes.

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  • Add the cream and bring to a boil; reduce heat and cook until thickened.

  • Remove from heat and stir in the butter. Remove bay leaf and serve.

Nutrition Facts

229.4 calories; 1.9 g protein; 13.9 g carbohydrates; 42.1 mg cholesterol; 24.1 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2005
This is an excellent recipe that is uncomplicated and easy to make. The wine adds a tangy flavor to the onions that is outstanding. Made it for Thanksgiving this year (2005) and it was a huge hit! One relative ate five helpings! I first made it for Christmas in 2004 and made a mistake. The recipe calls for "boiling" onions. It should state pearl onions. I used small onions the first time I made it and soon realized it's going to take a lot longer than 25 minutes to cook. This resulted in a loss of too much wine and a considerable increase in cooking time. This year I used pearl onions and they cooked in 25 minutes. Both times making this recipe I had to add either flour or corn starch to thicken it. 1 cup of heavy cream added to 750ml of wine is just not enough. I suggest 1tsp corn starch added to about 2oz of water mixed well then add it to the onion mixture. This way you don't have to whisk the flour into the liquid which would require you remove the onions. I would never suspect wine would be a good base for creamed onions but it works fantastically! I used a complex and oaky Chardonnay: Toasted Head. Give it a try and keep the things I stated in this review in mind. It'll help produce a real nice dish everyone will enjoy. Read More
(22)

Most helpful critical review

Rating: 1 stars
02/23/2003
I followed the recipe to the letter and thought the sauce tasted rancid. Read More
(3)
29 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/25/2005
This is an excellent recipe that is uncomplicated and easy to make. The wine adds a tangy flavor to the onions that is outstanding. Made it for Thanksgiving this year (2005) and it was a huge hit! One relative ate five helpings! I first made it for Christmas in 2004 and made a mistake. The recipe calls for "boiling" onions. It should state pearl onions. I used small onions the first time I made it and soon realized it's going to take a lot longer than 25 minutes to cook. This resulted in a loss of too much wine and a considerable increase in cooking time. This year I used pearl onions and they cooked in 25 minutes. Both times making this recipe I had to add either flour or corn starch to thicken it. 1 cup of heavy cream added to 750ml of wine is just not enough. I suggest 1tsp corn starch added to about 2oz of water mixed well then add it to the onion mixture. This way you don't have to whisk the flour into the liquid which would require you remove the onions. I would never suspect wine would be a good base for creamed onions but it works fantastically! I used a complex and oaky Chardonnay: Toasted Head. Give it a try and keep the things I stated in this review in mind. It'll help produce a real nice dish everyone will enjoy. Read More
(22)
Rating: 5 stars
11/25/2005
This is an excellent recipe that is uncomplicated and easy to make. The wine adds a tangy flavor to the onions that is outstanding. Made it for Thanksgiving this year (2005) and it was a huge hit! One relative ate five helpings! I first made it for Christmas in 2004 and made a mistake. The recipe calls for "boiling" onions. It should state pearl onions. I used small onions the first time I made it and soon realized it's going to take a lot longer than 25 minutes to cook. This resulted in a loss of too much wine and a considerable increase in cooking time. This year I used pearl onions and they cooked in 25 minutes. Both times making this recipe I had to add either flour or corn starch to thicken it. 1 cup of heavy cream added to 750ml of wine is just not enough. I suggest 1tsp corn starch added to about 2oz of water mixed well then add it to the onion mixture. This way you don't have to whisk the flour into the liquid which would require you remove the onions. I would never suspect wine would be a good base for creamed onions but it works fantastically! I used a complex and oaky Chardonnay: Toasted Head. Give it a try and keep the things I stated in this review in mind. It'll help produce a real nice dish everyone will enjoy. Read More
(22)
Rating: 5 stars
11/11/2003
You must use a quality chardonnay and boiling onions! The hardest part of this recipe is preparing the onions. I tried this recipe on Thanksgiving as well- and it was a tremendous hit. Requests were made to add this to our list of holiday traditions! Read More
(13)
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Rating: 5 stars
11/27/2006
I will add this to my traditional holiday menu! I used fresh small onions and boiled them in a 1/2- 3/4 bottle of white wine I had on hands with a bay leaf and thyme. I actually overcooked the onions somewhat carmelizing them(awesome oops). I then transfered the onions to a baking dish covered them in cracker crumbs 1/3 cup of melted butter and evaporated milk as I didn't have any whpping cream. I topped it with shredded parmesan cheese and finished cooking them in the microwave as I was out of space in the oven. They turned out GREAT! People were asking for the recipe. Next time I will try it with some fresh garlic aswell. Thanks for sharing the recipe. Read More
(10)
Rating: 4 stars
11/27/2008
We made fairly significant changes to this recipe but it's a great base. I added 1 cup of Parmesan cheese about 4 Tbsp of cornstarch to thicken (mixed with warm water so it doesn't clump) 3 cloves of pressed garlic and about 1/2 tsp of white pepper. It was fantastic. The cheese cut the tang of the wine and the wine made it taste very gourmet. It was a huge hit. Read More
(7)
Rating: 4 stars
10/16/2008
This recipe was good but not exceptional - personally I would have liked more liquid so next time I'd use more wine & more cream. I'd also kick it up a notch with something... perhaps some roasted garlic. Thanks for the idea! Read More
(7)
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Rating: 5 stars
04/27/2010
AMAZING!!!!! People always say don't use wine for cooking that you wouldn't drink and since I am not a fan of chardonnay I substituted sauvignon blanc one time and pinot grigio another...delicious!!! I added a bit more thyme than the recipe states but that was just to personal preference. Everyone loved these onions and begged for the recipe. They are the best creamed onions ever in my opinion and so very easy to make. Read More
(6)
Rating: 5 stars
02/17/2007
Delicious! THanks! Read More
(6)
Rating: 5 stars
11/11/2003
big hit at Thanksgiving! Definitely use a good wine as it is the a key flavor along with the onions. Read More
(5)
Rating: 5 stars
12/28/2010
Best creamed onions ever! Read More
(5)
Rating: 1 stars
02/23/2003
I followed the recipe to the letter and thought the sauce tasted rancid. Read More
(3)