Creamed Onions

creamed onions recipeI know that it is a little early for a Thanksgiving recipe, but I have a good reason. I am a part of a little cooking group called Lazy Susan. We are a group of photographers, that also happen to be some serious food lovers. The idea is a to have a virtual food fest based on a 10 on 10 project. You start at one blog, and click around until you have made it back to the beginning, completing a full meal. Sounds great doesn’t it? So won’t you please join us on the first of each month as this diverse group of food lovers share their favorite recipes, tips and tricks inspired by the seasons? And with it, I hope that you find some gorgeous and inspirational new blogs to read. I sure have. 

Now on to my creamed onions. This Thanksgiving side dish comes from my grandmother, and I have not made it in years. I am kicking myself for that. I took one bite, and was brought back to my mother’s dining room table in my childhood home. My Nonnie’s is a 7 onion gratin, and we think that the recipe came from a very old Gourmet magazine. I cannot find the original recipe, but this version is spot on. And even though I did not use 7 different kinds of onions, it is still the most delectable side dish out there. I do a few things that my grandmother did, because why fix something that it broken, right? Like her, I saute the onions separately, I know that I could do them all together to save time, but I think that it doesn’t taste the same when you do it that way. I also do not have a saute pan large enough to do it all together, so this method works for me. I also like each part to be cooked and seasoned perfectly and this is the only way to assure this. Does this take awhile? Yes, but the effort is minimal. When I add this to my Thanksgiving menu, I make it in one large casserole dish. You can make it up to a day ahead of time and keep it covered in the fridge.

Ready for the next course? Head on over to Gretchen Davis’s Blog to see what she has cooked for us.

creamed onion recipe

1-2 sticks butter
3 sweet onions
3 red onions
1 bunch leeks
6 shallots
1 bag frozen pearl onions (thaw them out)
salt and pepper
3 cloves garlic
2 cups heavy cream
1 cup panko crumbs
1/2 cup Parmesan cheese
1/3 cup chopped flat leaf parsley

creamed onion recipePrep your leeks. Slice them and clean the leeks, they are full of sand and grit. Put the sliced leeks in a bowl of cold water and let the sand go to the bottom. I do this a few times to get them really clean.

creamed onion recipeSlice your onions. I like the onions to all have a different shape and texture. The red onions are kept whole, and thinly sliced. I halved the sweet onions, and kept them on the thick side. The shallots are sliced thinly, and the garlic is minced.

creamed onion recipeHeat a large saute pan over medium heat. Add a few Tablespoons of butter to the pan. Add the red and sweet onions. Season with salt and pepper. Cook until they are soft and translucent, about 10 minutes. You do not want to caramelize them, but cook them until they are really soft.

creamed onion recipeTake the first batch of onions out, and put them in a bowl. Add more butter, and add the leeks. Season with salt and pepper. Cook them until the are soft, about 10 more minutes, but still have some color to them.

creamed onion recipeTake the leeks out, and add some more butter. It is Thanksgiving, so we are not counting how much butter we are using are we? Add the pearl onions and shallots. Season with salt and pepper. Cook until soft.

creamed onion recipeBy now, you should have a bowl of delicious, well-seasoned, soft onions.

creamed onion recipeAnd a saute pan with yummy onion bits. Add another Tablespoon of butter to the pan and add the garlic. Cook for 30 seconds, being careful to not burn it. (If you do, take it out and start over.)

creamed onion recipeAdd the cream to the pan. Simmer for about 5 to 10 minutes, until the cream begins to reduce.

creamed onion recipeAdd the onions back into the pan.

creamed onion recipeGive a taste at this point. Make sure that the onions are well-seasoned.

creamed onion recipePour the creamed onions into either one big casserole dish, or individual ones. At this point, you can cover these and keep them in the fridge for 24 hours.

creamed onion recipeMake the crumb topping. Add the panko, Parmesan, parsley, and a few Tablespoons of melted butter to a bowl. Add some pepper.

creamed onion recipeTop the creamed onions with the panko crumb mixture. Bake in a 375 degree oven until they are heated through and the top is brown and bubbly, about 45 minutes.

creamed onion recipe Next up, Gretchen Davis’s Blog.

Creamed Onions

Creamed Onions

Yield: serves 8

Creamed Onions - 5 different kinds of onions in a cream sauce covered with Panko. It doesn't get much better than this.

Ingredients

  • 1-2 sticks butter
  • 3 sweet onions
  • 3 red onions
  • 1 bunch leeks
  • 6 shallots
  • 1 bag frozen pearl onions (thaw them out)
  • salt and pepper
  • 3 cloves garlic
  • 2 cups heavy cream
  • 1 cup panko crumbs
  • 1/2 cup Parmesan cheese
  • 1/3 cup chopped flat leaf parsley

Instructions

  1. Prep your leeks. Slice them and clean the leeks, they are full of sand and grit. Put the sliced leeks in a bowl of cold water and let the sand go to the bottom. I do this a few times to get them really clean.
  2. Slice your onions. I like the onions to all have a different shape and texture. The red onions are kept whole, and thinly sliced. I halved the sweet onions, and kept them on the thick side. The shallots are sliced thinly, and the garlic is minced.
  3. Heat a large saute pan over medium heat. Add a few Tablespoons of butter to the pan. Add the red and sweet onions. Season with salt and pepper. Cook until they are soft and translucent, about 10 minutes. You do not want to caramelize them, but cook them until they are really soft.
  4. Take the first batch of onions out, and put them in a bowl. Add more butter, and add the leeks. Season with salt and pepper. Cook them until the are soft, about 10 more minutes, but still have some color to them.
  5. Take the leeks out, and add some more butter. It is Thanksgiving, so we are not counting how much butter we are using are we? Add the pearl onions and shallots. Season with salt and pepper. Cook until soft.
  6. By now, you should have a bowl of delicious, well-seasoned, soft onions.
  7. And a saute pan with yummy onion bits. Add another Tablespoon of butter to the pan and add the garlic. Cook for 30 seconds, being careful to not burn it. (If you do, take it out and start over.)
  8. Add the cream to the pan. Simmer for about 5 to 10 minutes, until the cream begins to reduce.
  9. Add the onions back into the pan.
  10. Give a taste at this point. Make sure that the onions are well-seasoned.
  11. Pour the creamed onions into either one big casserole dish, or individual ones. At this point, you can cover these and keep them in the fridge for 24 hours.
  12. Make the crumb topping. Add the panko, Parmesan, parsley, and a few Tablespoons of melted butter to a bowl. Add some pepper.
  13. Top the creamed onions with the panko crumb mixture.
  14. Bake in a 375 degree oven until they are heated through and the top is brown and bubbly, about 45 minutes.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

 

 

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60 Comments

  • For how much I love sauteed onions (and cheese), I can’t believe I’ve never heard of this dish. I think it will be my Thanksgiving contribution! 🙂

    Reply
  • I love onions. I don’t know about you but I am officially looking forward to thanksgiving. I swear I can smell this cooking. Thanks for sharing and being part of this fun little group.

    Reply
    • thank you for having me Amy! I love onions too. I adore Thanksgiving and start to look forward to next year, the day after Thanksgiving every year.

      Reply
  • This looks so delicious – I cannot wait to put this on my Thanksgiving table! I was wondering though – about how many does this recipe generally serve? I always end up making either way too much or not enough of things so I thought I should double check; thanks!

    Reply
  • These look delicious…anything involving this many onions is good in my book! 🙂

    Reply
  • im buying individual casserole dishes just for this dish. ive been dreaming of this since you mentioned it!

    Reply
  • Well, this just looks divine to me. I just emailed my sister to ask if she will help me eat this because I REALLY want to make it and think it would be excessive to eat the entire thing by myself.

    Reply
  • I’ve only recently started eating onions and this sounds wonderful!
    The individual servings are stunning to look at!

    Reply
  • I’ve never seen a recipe like this before but boy am I happy I came across this one. I just love onions and this recipe has all of the ingredients that make me DROOL. I’m bookmarking this for the near future!

    Reply
  • Ohhhhhh, so yummy. I love onions. who knew there were 7 different kinds! I can’t wait to try this.

    Reply
  • I never knew that something this yummy could exist! Onions and creamy goodness sound so amazing–plus a great fall side dish.

    Reply
  • Wow! I’ve never seen creamed onions before, but I’m sure these would be a hit with my onion-loving family. It takes a lot for something to make it’s way onto our Thanksgiving menu, but I may have to fight for a place for these!

    Reply
  • Wow!!!!! I have never heard of this before, but that looks scrumptious! Love your blog, will be here regularly from now on 🙂

    Reply
  • Any recipe that starts with 1-2 sticks of butter has to be incredible.

    Reply
  • Beautiful!!!!!
    This look so rich and creamy……..
    Anything onion is my favorite and this one really takes the spot.
    I like the idea of 10 on 10 project….

    Reply
  • Bless your grandmother! I can’t wait to try this. One can never have to many onions (or butter).

    Reply
  • I love pearl onions! These look so great, I really like the bowls you present them in.

    Reply
    • thank you. The bowls are soup bowls from Williams-Sonoma. They were a wedding gift I think, so they are really old.

      Reply
  • I know what I’m making for Thanksgiving dinner (and probably again at Christmas)!

    Reply
    • If I were to make it the day ahead, when I go to cook the caserole should I partially cook it and then add the crumb mixture or go ahead and put the crumb topping from the get go?

      Reply
      • Yes, that is probably your best bet. Or, just cover the top with tin foil and take it off for the last 15 minutes or so.

        Reply
  • Thank you for sharing this recipe! I found it when I googled creamed onion recipe. It sounds absolutely fabulous!

    Reply
  • I have been tasked with bringing creamed onions for Christmas and thise looks delish (plus it keeps for 24 hours cutting down on stress that day)! I was wondering if you have tried it wtihout the crumb topping? My family is pretty traditional and that could thow them over the edge.
    Thanks & Happy Holidays!

    Reply
    • No, I think that this dish is so delicious because of the crumb topping. It adds texture and crunch.

      Reply
  • I made this for Thanksgiving this past year. It was delicious! Very strong in flavor, so I couldn’t eat much, but oh so good…

    Reply
    • One of my favorite holiday dishes, I am so glad that you liked it.

      Reply
  • Saw this recipe for Creamed Onions in Womens World but was a little confused about amounts, i.e. “bunch of leeks”. My store sells them one stalk at a time. S
    o it was great to go to your site and see the photos of amounts, I haven’t made the recipe yet but I am going to make it for
    Thanksgiving. Sounds yummy!

    Reply
    • I love this recipe! It is different than the usual Thanksgiving dishes and so heavenly.

      Reply
  • Came across this while I was looking for a pearled onion recipe. I recognized your page address, so I clicked! Good Golly – am I glad!!! My husband and I just made the onions tonight and YUMMY!!!! Tomorrow we will add the topping before heading to our T’giving dinner. I can not wait!!!

    Reply
  • So I made these at Thanksgiving and they were a PHENOMENAL hit. Seriously, raves. So…guess what I’m making again for Christmas! Thanks for posting the recipe. My son wants me to add bacon to the dish (per another creamed onion recipe I tried before yours) and I’m waffling – they are so good as is, but everything is better with bacon… 🙂

    Reply
    • I love this! And bacon would probably be great, but I don’t think that it needs it. Maybe try halving it, and doing half bacon in another casserole dish?

      Reply
      • So, here I am, back again 3 years later, making this again! Never did add the bacon, it’s so good without. Thanks again, and Happy Thanksgiving!!

        Reply
  • I have made this recipe for the last 3 Thanksgivings now! It’s become a tradition. Thank you for posting this!

    Reply
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