*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.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was excellent!! The last time I had creamed onions, they were frozen! This was way better and much tastier.
Here is what I did: Bring the water to a boil, and drop your onions in, skins and all, let them boil for 1-2 min., drain them. Then, you cut them, by doing it this way, it is much easier.
Far as the white sauce goes, equal amounts of butter and flour, combine the milk with the cooking water. I did it a cup at a time. 1 C. of cooking water mixed with 1 C. of milk, pour that in gradually.
The spices I used were salt and pepper to taste, and Paprika.
On any spice, you can always add more of it at the end, so go sparingly while in the pan. Paprika is a great spice, a nice hint of color, and a great taste too.
My husband and I loved this dish, he's never had them before and he enjoyed this.
Will definitely be making this again. Thanks Ibby! Really enjoyed it.
Big fan of the creamed onions. Another suggestion(what I do)is add sharp chedder cheese to the sauce while it is thickening the after I pour the sauce over the onions I top it with a Ritz Cracker and butter topping and bake for about 35min. This is a lot richer than your recipe so some people may not like it.
Way too much watery sauce for the amount of onions called for. I'd use half the amount of liquid and maybe some dehydrated onion bits to give the sauce some flavor in addition to the salt and pepper to taste.
Don't save the cooking water. It's not necessary and just makes for a really runny dish. A tip: Pearl onions are easier to peel if boiled whole with skins on. When done just pop them out. They will be nice and creamy and not a pain to peel that way. Use cream in this recipe instead of milk. I'd add a dash of some kind of hot sauce or cayenne to give this dish some pop.
Here's a variation that was passed down through my husband's family. Use 1 lb of boiling onions instead of the pearl onions. I blanch for 3 minutes and then cut off the root so the outside peels off easily. I then boil the onions until tender in lightly salted water. I make the Wondra White sauce and add a little mild cheddar and dry mustard. Put the onions in a casserole dish pour the sauce on top and sprinkle a light layer of bread crumbs. I'll do this part in advance and then bake uncovered until heated throughout.
I used fresh onions & snow peas from the garden to make this recipe and it was wonderful. I did not use all the liquid however. 7 cups milk & cooking water just seemed like too much but maybe it would be okay.
This is ok if you completely leave out the onion water, or boil it down to a few cups or so. However, those who are searching for a satisfying version of what they remember from several holidays ago will not find what they are looking for here. Try 1 Tbsp each of butter and flour, and use 1 cup of half and half, or (maybe) cut the half and half with whole milk, but low or nonfat milk just won't do. And add just a touch of nutmeg. It's the secret ingredient... Hey.. since when can a dish like "creamed" onions be made low fat? ;^}