CREAMED ONIONS AND CARROTS
Preparing this side dish a day ahead of time gives the pleasant flavors time to meld, plus it makes the holiday itself easier on me!-Ardis Rollefson, Jackson Hole, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.
Nutrition Facts : Calories 151 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 136mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
CARROTS AND PEARL ONIONS
A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. -Sharon Arendt Schaumburg, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. , In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently. , Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender. , Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts : Calories 157 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 590mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CREAMED CARROTS
"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
CREAMED ONIONS
This is my absolute favorite dish that my mom makes. The onions have a mild sweet flavor, and there's plenty of the rich creamy sauce. The sweetness makes a nice complement to the Peppered Beef Tenderloin. -Denise Bitner Reedsville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended., Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through.
Nutrition Facts : Calories 227 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
EASY CREAMED ONIONS
My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.
Provided by Erin Noel
Categories Side Dish Vegetables Onion
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
- 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 : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g
CARROTS AND ONIONS AU GRATIN
This is my mother-in law's recipe. She serves it at Christmas time and it is delicious. If you are looking for ways to get your family to eat more vegetables try this out!
Provided by JENEMMA
Categories Side Dish Vegetables Onion
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
- In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
- Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 21.5 g, Cholesterol 33.8 mg, Fat 12.2 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 7.4 g, Sodium 436.4 mg, Sugar 6.9 g
OVEN-ROASTED CARROTS AND ONIONS
The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.
Provided by Bren
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g
CREAMED PEARL ONIONS AND CARROTS
Make and share this Creamed Pearl Onions and Carrots recipe from Food.com.
Provided by Parsley
Categories Onions
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Lightly grease/spray a casserole dish.
- Combine cheese, sour cream and flour in blender; cover and process on high until smooth.
- In large bowl, combine cottage cheese mixture with remaining ingredients. Toss to combine well.
- Pour into the prepared casserole dish. Cover and bake at 375 for 1 hour; remove cover. Bake 30 minutes longer or until carrots are tender.
Nutrition Facts : Calories 133.7, Fat 7, SaturatedFat 3.8, Cholesterol 19.4, Sodium 236.2, Carbohydrate 13.9, Fiber 2.7, Sugar 6.6, Protein 4.8
MOM'S TRADITIONAL CREAMED ONIONS
Creamy goodness!
Provided by Ibby
Categories Side Dish Vegetables Onion
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
- Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 16.6 g, Cholesterol 40.3 mg, Fat 14 g, Fiber 0.3 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 142.8 mg, Sugar 6.9 g
ONIONS BAKED WITH ROSEMARY AND CREAM
A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.
Provided by rowdy
Categories Side Dish Vegetables Onion
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
- Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 11.2 g, Cholesterol 27.4 mg, Fat 9.9 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 240.6 mg, Sugar 4.9 g
DREAMY CREAMED CARROTS, ONIONS AND MUSHROOMS
Chef Michael Mina's vegetables, served in a cream sauce, may seem completely familiar but pay attention: The carrots are spiked with fresh grated ginger, the onions are made slightly pungent with the addition of horseradish, and the mushrooms are slyly seasoned with garlic and thyme. MAKE AHEAD: The creamed vegetables can be refrigerated overnight and reheated. Recipe is from Michael Mina's Luxurious Christmas Weekend. Chef Michael Mina is of Aqua (CA) and the spectacular Michael Mina restaurant at the St. Francis (CA) and Las Vegas's Michael Mina Bellagio.
Provided by NcMysteryShopper
Categories Onions
Time 4h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, heat the oil until shimmering. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the wine and cook until reduced to 1/4 cup, about 25 minutes. Add the cream and bring to a boil. Simmer over moderately low heat until thickened and reduced to 4 1/2 cups, about 1 1/2 hours. Strain the cream sauce through a fine sieve into a medium bowl, then season with salt and pepper.
- Bring a large saucepan of salted water to a boil. Add the carrots and cook over high heat until crisp-tender, about 5 minutes. Drain and pat dry. Melt 2 tablespoons of the butter in the same saucepan. Add the ginger and cook over moderate heat until fragrant, about 2 minutes. Add the carrots and cook, tossing, until coated. Add 1 1/2 cups of the cream sauce and simmer over moderately low heat until the carrots are tender and the sauce is slightly reduced, about 4 minutes. Transfer to a bowl, cover and keep warm. Clean the saucepan.
- Fill the same saucepan with water and bring to a boil. Add the onions and cook over high heat until crisp-tender, about 5 minutes. Drain and rinse in cold water. Trim the root ends and pull off the skins. Return the peeled onions to the saucepan. Add 1 1/2 cups of the cream sauce and the horseradish. Simmer over moderate heat until the sauce is slightly reduced and the onions are tender, about 2 minutes longer. Transfer to a bowl, cover and keep warm.
- Melt the remaining 4 tablespoons of butter in a very large, deep skillet. Add the garlic and cook over moderately high heat until lightly browned. Add the mushrooms and thyme and cook, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 15 minutes. Stir in the remaining 1 1/2 cups of cream sauce, season with salt and pepper and cook until the sauce is slightly reduced and the mushrooms are very tender. Transfer to a bowl. Serve all of the vegetables.
Nutrition Facts : Calories 739, Fat 64.8, SaturatedFat 37.7, Cholesterol 213.9, Sodium 140.6, Carbohydrate 30.4, Fiber 5.4, Sugar 11.1, Protein 9.4
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