My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.

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  • Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

Nutrition Facts

161 calories; protein 3.4g 7% DV; carbohydrates 16.2g 5% DV; fat 9.7g 15% DV; cholesterol 26.4mg 9% DV; sodium 117.7mg 5% DV. Full Nutrition

Reviews (14)

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Most helpful positive review

Rating: 5 stars
11/30/2015
Made this exactly as the directions dictated early Thanksgiving day and then refrigerated it. When it came time to reheat it, I had no burner available so I put it in a chaffing dish and put it in a 325 oven for 45 minutes. The sauce thickened and had a rich onion flavor. Everyone raved about it. Baking it elevated this recipe to the next level and yes, it is extremely easy to make. Read More
(20)
17 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2015
Made this exactly as the directions dictated early Thanksgiving day and then refrigerated it. When it came time to reheat it, I had no burner available so I put it in a chaffing dish and put it in a 325 oven for 45 minutes. The sauce thickened and had a rich onion flavor. Everyone raved about it. Baking it elevated this recipe to the next level and yes, it is extremely easy to make. Read More
(20)
Rating: 5 stars
11/26/2015
This was the easiest version of creamed onions I've ever made and it tastes just like my Nan's... I used chicken broth like a saw in a review (vs. Water) and it added so much flavor. That was the only swap. Excellent! Will be so enjoyed during our Thanksgiving dinner! Thank you!! Read More
(4)
Rating: 5 stars
11/14/2015
I was pleasantly surprised! I was thinking this was going to be boring but the flavors came through. The only thing I would add is black pepper which can be added at the table. I didn't use Wondra since I didn't have it on hand so I used AP flour and mixed it with the milk using an immersion blender to avoid lumps. I used fresh onions. Read More
(3)
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Rating: 5 stars
12/07/2016
This is an excellent recipe. I recommend using jarred onions. You may want to order them in advance though. Read More
(2)
Rating: 5 stars
11/27/2019
Boiled onions in unsalted chicken broth. Removed onions and topped off remaining broth to make half a cup. Lightly sautéed onions in butter added AP flour. Then milk and broth. Season with pepper and salt. Will make this again. Read More
(2)
Rating: 5 stars
11/22/2018
Such a great recipe! Will def keep this easy peasy recipe on my holiday dinner list! Read More
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Rating: 5 stars
02/11/2020
Delicious! Read More
Rating: 5 stars
12/31/2016
Larger sweet onions were used; boiled and skinned them. Used whole milk pepper and Ritz Crackers as changes. It was an great add to Christmas dinner! Read More
Rating: 5 stars
11/22/2018
Really Nice - I made it on Thanksgiving Eve. Having read another recipe that added White Pepper I experimented one spoonful at a time. I decided I didn't like the White Pepper much. This recipe is great just as written. I am usually light on the salt so I needed to add just a little more. Thank You. P.S. Birdseye Frozen Foods no longer seems to sell Creamed Onions so I am glad I learned how to make it myself. Thank You again. Read More