The Best Creamed Onions Food

GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN

Steps:

• THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
• MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
• SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
• DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
• REDUCE heat to medium-low.
• ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
• SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
• REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
• GARNISH with thinly snipped chives and SERVE.
• GET READY to melt into your seat after just one taste!

DELUXE CREAMED ONIONS

Steps:

• Peel and cook onions. If frozen, defrost and heat through.
• Melt butter over low heat in heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
• Stir in cream. Bring to a boil, stirring constantly. Boil 1 minute.
• Stir in carrots, cook 3 more minutes.
• Pour over onions.

OVER-THE-TOP CREAMED ONIONS

Steps:

• Saute red and sweet onions in 1 T. butter, stirring often, in a nonstick over low heat until softened, about 30 minutes, then transfer to a bowl and set aside.
• In same pan, saute leeks in 1 T. butter until softened, about 30 minutes, then add to onions.
• Saute pearl onions and shallots in 1 T. butter until softened, about 15 minutes, then add to onion mixture.
• Saute garlic in 2 T. butter for about 30 seconds, then add heavy cream. Cook until thickened, about 15 minutes.
• Combine onion and cream mixtures; pour into a 2-quart baking dish.
• Mix panko, parmesan, parsley, pepper and melted butter and sprinkle over onion mixture. Bake in a preheated 375-degree oven for 45 minutes to 1 hour until brown.

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.

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.

BAKED CREAMED ONIONS

Steps:

• In a large skillet, saute onions in butter for 5 minutes. Add water and allspice; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Combine flour and evaporated milk until smooth; gradually stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sugar and salt., Transfer to a greased 1-qt. baking dish; sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

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.

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 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.

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 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.

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.

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.