Sandys Creamed Onions Food

EASY CREAMED ONIONS

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.

CREAMED ONIONS

Steps:

• Fill a large stock pot with water and heat to a rolling boil.
• Add unpeeled onions and blanch for about 3 minutes.
• Drain and allow onions to cool.
• Re-fill stock pot with water and again heat to boiling temperature.
• Peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.
• Add the onions to the boiling water and cook until fork tender but not mushy.
• Meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. Continue to cook and stir about one more minute, until sauce has thickened.
• Combine the fork tender cooked onions with the sauce and sprinkle with paprika.

CREAM OF ONION SOUP

Steps:

• 1. Quarter the onions lengthwise then thinly slice sideways. Place the sliced onions and olive oil in a large pot over medium low heat. Stir often till onions are translucent.
• 2. Add the flower and stir till all the liquid is absorbed. Gradually add the chicken broth stirring well after each addition to prevent any lumps from forming. Add the milk, the salt and pepper and bring to the boil. Reduce heat to low and simmer partially covered for 20 - 30 minutes or until onion is tender.
• 3. For serving, place some cream in each bowl (about 1/4 cup depending on personal preference) then ladle the soup over the cream, stir and enjoy.

CREAMED ONIONS RECIPE - PEARL ONIONS IN VEGAN CREAM SAUCE)

Steps:

• . Add the cashews to a small bowl and cover them with boiling water. Allow them to soak while you cook the onions.
• . Heat a large pot of water while you cut off the root ends of each onion. Don't peel them. When the water is boiling, add the onions and cook them at a slow boil for 3 minutes. Immediately remove them from the heat, drain them and rinse them under cold water or place them in an ice bath.
• . Once the onions are cool enough to handle, take each onion, trim the tips off using kitchen shears and squeeze to pop off the skins.
• . Using your same saucepan, add 2 cups of vegetable broth and the peeled onions. Bring the broth to a boil and then reduce the heat to simmer. Cover the pot and cook the onions for 15-20 minutes until most of the broth is absorbed. It's ok to leave a bit of broth in the bottom of the pan (up to ½ inch is fine). This will help the sauce to thin out a bit.
• . While the onions are simmering, drain and rinse the cashews and add them to a blender. Add 1 cup plant milk and 1 teaspoon of lemon juice. Blend until smooth. It should be the consistency of thick gravy.
• . Preheat the oven to 4250F (2200C).
• . When the onions are done simmering, turn off the heat. Add the cream sauce to the pan. Mix in 1 tablespoon of chopped chives, plus ½ teaspoon black pepper, and ¼ teaspoon of nutmeg (or a few grates of a whole nutmeg). Taste and adjust the seasoning and add salt if necessary.
• . Transfer the onions to a small baking dish (mine was 10 ½ x 7 inches). Top off 1/3 cup breadcrumbs, the rest of the chives, and a sprinkle of paprika if using.
• . Place the onions, uncovered, in the oven and bake for 10-15 minutes until it starts to bubble and the breadcrumbs are toasted.

CREAMY BAKED ONIONS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
• Season the cream and mix in 2 tbsp of the onion water. When the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with the bay leaves. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.

SKILLET PORK CHOPS WITH PEAS, CARROTS & PEARL ONIONS

Steps:

• Heat oil in a large skillet over medium-high. Sprinkle pork chops with 1/2 teaspoon of the salt. Add pork to skillet; and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.
• Add carrots and onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add flour to skillet; cook, stirring often, 30 seconds. Add stock, peas and mustard to skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.
• Return pork to skillet, nestling pork in the liquid. Sprinkle with pepper and remaining 1/2 teaspoon salt. Cover and cook until sauce is slightly thickened, pork is warmed through and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with butter and parsley.

LUSCIOUS CREAMY GLAZED ONIONS

Steps:

• In a hot non-stick pan melt butter till sizzling.
• Add onion rings and sprinkle with sugar and pinch of salt. Lower heat to medium and cook for 5 minutes stirring often; add minced jalapeños to taste and continue to stir and cook for 3 minutes.
• Add chicken broth to deglaze, stirring releasing intensely flavorful browned bits on the bottom of the pan.
• Add Kahlua and let all reduce to just glaze the onions.
• Lower heat to low and add cream stirring in to combine.
• Season with salt and pepper.

CREAMED ONIONS WITH SAGE

Steps:

• Bring water to a boil in a large saucepan, then add 2 tablespoons salt. Add onions, and cook until just tender, about 12 minutes. Drain. When cool enough to handle, trim root ends with a paring knife, and pop onions out of their skins. Let dry on a paper-towel-lined baking sheet.
• Melt butter in a small saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 1 1/2 minutes. Slowly whisk in milk. Raise heat to medium-high, and bring to a boil, whisking frequently. Stir in remaining 3/4 tablespoon salt, the nutmeg, and sage. Reduce heat to low, and cook, stirring occasionally, until thickened, 12 to 15 minutes.
• Stir in onions, and cook over low heat until heated through, 5 to 10 minutes. Discard sage, retaining a few leaves for garnish if desired.

CREAMED MUSHROOMS, ONIONS, AND BRUSSELS SPROUTS

Steps:

• Butter 8x8x2-inch glass baking dish. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until juices have cooked away, about 10 minutes. Transfer mushrooms to large bowl.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add onions; sauté until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms. Melt 1 tablespoon butter in same skillet over medium heat. Add brussels sprouts; sauté until browned, about 10 minutes. Add 1/2 cup broth to skillet. Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.
• Melt 1 tablespoon butter in same skillet over medium heat. Add garlic and thyme; sauté 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups broth and cream and bring to boil, whisking often. Boil until reduced to 1 1/4 cups, about 8 minutes. Mix sauce into vegetables in bowl. Season with salt and pepper. Transfer vegetables to prepared dish. (Can be made 3 days ahead. Cover and chill.)
• Preheat oven to 375°F. Melt 1 tablespoon butter in small saucepan. Mix in breadcrumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.

SIMPLE CREAMED ONIONS

Steps:

• Gather the ingredients.
• Peel the onions and place them in a large saucepan. Add 1/2 teaspoon of the salt and enough water to cover.
• Place the pan over high heat and bring the onions to a boil. Reduce the heat to low and cover the pan; cook for 20 to 25 minutes. Drain and set aside.
• Melt the butter in a medium saucepan over medium-low heat; add the flour and the remaining 1/2 teaspoon salt. Cook the flour and butter slurry for about 2 minutes, stirring constantly.
• Gradually add the milk; cook until the mixture thickens and comes to a boil, stirring constantly. Add the hot sauce, if using, and stir to blend. Taste and adjust seasonings.
• Add the drained onions to the sauce; heat through and garnish with fresh chopped chives or parsley, if desired.
• Serve and enjoy!

CREAMY SWEET ONIONS

Steps:

• Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.