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The Dream of Creamed Onions – Recipe

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Creamed Onions Recipe

I dreamed a dream my friend’s mother put in me, a dream of Thanksgiving creamed onions. They are so rich in taste as to be foreign. They could be French, but creamed onions say ‘American holiday’ as well as pecan pie. Because of their sweet cheesy notes and their boiled earthy undertones, these creamed onions go well with Gold Medal Wine Club red or white wines.

creamed onions main

The following is the recipe my friend’s mom has used each Thanksgiving and for many other holidays and special occasions for decades:

CREAMED ONIONS—single batch

Ingredients

  • 2 dozen small white boiling onions, peeled and ends removed (boiling onions are somewhere between the size of a pearl and a regular onion and usually only found in produce sections during holidays. This recipe has never used pearl or regular onions.)
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • 1-1/2 cups light cream (we’ve always used evaporated milk in the can).
  • Salt and pepper (I rarely use salt in anything)
  • 1 – 2 dashes of cayenne pepper (I like a little more than a dash)
  • ½ cup grated extra sharp cheddar cheese (tip: grating it when you cook gives a better flavor vs. buying pre-grated cheese) or substitute with bread crumbs.

Instructions

Begin by cooking the peeled onions until tender. Drain and reserve 1/2 cup liquid. (tip: there is a balance between having enough water to boil the onions and having an over-diluted tasting onion liquid.)

Next, melt the butter (or margarine) on the stove in medium sized pan and blend in the flour. Gradually add the liquid reserved from boiling the onions and then add cream (or evaporated milk), stirring constantly.

Cook the sauce without letting it come to a boil while stirring constantly until the sauce is smooth and thickened. This is the most important part because if you do not wait for the sauce to thicken you will have runny sauce, plus the cheese will not sit on the top when you bake it. If you do not stir it well or have the flame too high you will burn it at the bottom of the pan.

Add the salt, pepper, and cayenne. Then add the onions and mix lightly. Pour into a shallow baking dish, using a spatula to scrape the sauce off sides and bottom of pan. Top the sauce and onions in baking pan with the grated cheese (or crumbs). Cover, and bake in preheated moderate oven (350° F.) for 45 minutes. Uncover during last 20 minutes of baking to brown the top. Makes 6 servings.

In the 1980’s my friend’s mother bought a crock pot and began to cook the creamed onions in it. Personally I like the oven baked creamed onions better as the cheese gets that yummy browned shell around the edges of the pot.

Now, you dream a dream of creamed onions. And be sure to check out online retailers like Harry and David for some Thanksgiving wine!

Do you have a favorite recipe from your childhood? Share it with us in the comments below!

Yield: 6 cups

Creamed Onions

Creamed Onions

White boiling onions cooked in a rich cream sauce then topped with cheese and baked.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 dozen small white boiling onions, peeled and ends removed
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • 1-1/2 cups light cream
  • Salt and pepper
  • 1 or 2 dashes of cayenne pepper
  • ½ cup fresh grated extra sharp cheddar cheese or substitute with bread crumbs.

Instructions

  1. Cook peeled onions until tender.
  2. Drain and reserve 1/2 cup liquid. (There is a balance between having enough water to boil the onions and having a too dilute tasting onion liquid.)
  3. Melt butter (or margarine) on stove in good sized pan and blend in flour.
  4. Gradually add liquid reserved from boiling the onions and then add cream (or evaporated milk), stirring constantly.
  5. Cook sauce without it coming to a boil while stirring entire pan until sauce is smooth and thickened.
  6. Add salt, pepper , and cayenne.
  7. Add onions and mix lightly.
  8. Pour into shallow baking dish, using spatula to scrape sauce off sides and bottom of pan.
  9. Top the sauce and onions in baking pan with the grated cheese (or crumbs).
  10. Cover, and bake in preheated moderate oven (350 F.) for 45 minutes.
  11. Uncover during last 20 minutes of baking to brown the top.

Nutrition Information:

Yield:

6

Serving Size:

1 cup

Amount Per Serving: Calories: 466Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 105mgSodium: 449mgCarbohydrates: 23gFiber: 2gSugar: 9gProtein: 14g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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