*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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This had fabulous consistency and presentation. It was yummy too. I did leave out the lemon zest and added a clove of garlic, and sprinkled just a hint of nutmeg over top wit the sweet paprika and parsely (which I did NOT use the whole amount the recipe calls for). The taste was well-rounded and good. I will say the sage was a bit over powering, and although I love sage, I will use less next time. Overall, though a good one. I'd also want a few more mushroom next time...but good, solid recipe!!
I think this recipe started out on the wrong foot. Ten minutes is plenty of time to boil walnut sized boiling onions. (30 minutes kills them) Making the cream sauce / roux was a snap. I even used potato starch instead of wheat flour. Everything was delicious till I added the lemon juice. The sauce tried to curdle into tiny lumps. The lemon was supposed to thicken or add flavor? The lemony taste did not pair well with the sage and mushrooms. I think this would be a great recipe made with fresh sage Half and Half and no lemon.
Good recipe. I leave out the salt. Don't be tempted to use jarred or frozen onions in this. They just don't have the same flavor as fresh. For each in prep time don't peel onions before boiling. Boil then the peels can be just slipped off very easily.
Creamed onions have always been a part of Thanksgiving and Christmas dinner. I have made them for well over 45 years and never thought of having Sage in them which seems to be a natural as it works with the sage in the dressing. I do use frozen pearl onions (cook for half the time) and I make it a day or two ahead and heat while the turkey sets. I also never thought about adding mushrooms and will try that also. The lemon I will probably omit. Love to read the way others treat a pretty standard recipe and this one is a winner.
thses were excellent and had a nice presentation (before i smashed them up and mixed them around with the sauce) on my plate. also i was unsure about the "dry sage" as the store only had "ground" sage so i used fresh and used it liberally considering dried herbs often have a stronger flavor. i was concerned that the sauce was too salty when i tasted it but once served with the onions it all balanced out.
Prepared this for Thanksgiving this year and it was a hit. I prepared with frozen pearl onions just boiled about 6 minutes or so per package directions and made the sauce as written. Found it was a tad bland so I added more fresh sage and more salt and white pepper. I like the addition of the lemon but next time I make these I think I'll use sherry or white wine. I prepared a day in advance refrigerated and baked 350 for about 40 minutes or so before serving. Tasty and received rave reviews. Thanks for sharing your recipe!