Simple Creamed Onions Food

CREAMED ONIONS

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.

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.

CREAMED VIDALIA ONIONS

Steps:

• Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

CREAMED PEARL ONIONS

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

CREAMED ONIONS

Steps:

• Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
• Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.
• Put oven rack in middle position and preheat oven to 350°F.
• Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.
• Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.
• Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

MOM'S TRADITIONAL CREAMED ONIONS

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.

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.

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 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.

CREAMED PEARL ONIONS

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

THE BEST CREAMED ONIONS

Steps:

• In lg skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minute 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 min or until thickened. Reduce heat to med. Return onions to the pan; heat through.

CREAMED ONIONS

Steps:

• Preheat oven to 350F and butter a casserole dish.
• Slice white onions to pretty much fill casserole.
• Dilute celery soup with milk; add grated cheese and pour over onions.
• Sprinkle top evenly with cracker crumbs.
• Bake for 1 hour.

BAKED CREAMED ONIONS

Steps:

• Preheat oven to 350°F.
• Cook onions according to package and drain well.
• In saucepan, melt butter and add flour, cook 3 to 4 minutes Add cream, cheese and seasonings and simmer until thick.
• Add mixture to onions, top with breadcrumbs and heat 15 minutes or until bubbly in oven.