Don't miss another issue…      Subscribe

Creamed Onions


A delicious side dish for your Thanksgiving dinner.













Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free


3 pounds pearl onions
fresh or frozen, or boiling onions
3 tablespoons olive oil
1 teaspoon salt
½ cup beef stock
low salt
1 tablespoon butter
¼ cup all-purpose flour
3 cups milk, 1%
1 each bay leaves
1 teaspoon thyme
freshly chopped
¼ teaspoon black pepper
freshly ground, or white pepper
2 teaspoons lemon juice


Preheat oven to 400°F.

If using fresh onions, bring a large pot of water to a boil.

Add onions and cook 1 minute to loosen the skins. Drain.

When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while roasting.

Peel off the skins.

Toss the prepared fresh onions (or frozen onions) with 1 tablespoon oil and ¼ teaspoon salt in a large bowl.

Spread in an even layer in a roasting pan large enough to accommodate all the onions in a single layer. (If you’re using fresh onions, a 9-by-13-inch pan is large enough; if using frozen, you may need a larger pan.)

Roast the onions, stirring occasionally, until soft and brown in spots, 45 minutes to 1 hour.

Remove the roasting pan from the oven and add broth, stirring and scraping up any brown bits.

Return the pan to the oven and roast for 10 minutes more.

About 30 minutes after the onions start roasting, start the cream sauce.

Melt butter with the remaining 2 tablespoons oil in a large saucepan over medium heat.

Whisk in flour and cook, until the mixture bubbles and is free of lumps, about 30 seconds.

Stir in milk, then add bay leaf, thyme, pepper and the remaining ¾ teaspoon salt; bring to a gentle boil, whisking often.

Reduce heat to the barest simmer and cook, whisking often, until the sauce has thickened to the consistency of thick gravy, about 5 minutes.

Remove from the heat. Discard the bay leaf.

Stir the roasted onions and any broth from the pan into the cream sauce.

Stir in lemon juice.

Transfer to a serving dish and serve warm.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 4781% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 223mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed