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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.Β 

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.

Print

Creamed Onions


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.

 

 

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  1. Claire @ Live and Love to Eat

    November 1st, 2011 at 8:53 am

    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! πŸ™‚

  2. bakedbree

    November 7th, 2011 at 8:53 pm

    I hope that you love it as much as I do Claire.

  3. amy b

    November 1st, 2011 at 10:44 am

    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.

  4. bakedbree

    November 7th, 2011 at 8:52 pm

    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.

  5. Mindy

    November 1st, 2011 at 11:18 am

    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!

  6. bakedbree

    November 7th, 2011 at 8:51 pm

    It is pretty rich, so you do not need a ton, but at least 8 people.

  7. Tara

    November 1st, 2011 at 11:21 am

    Oh my gah, I can just SMELL this. Looks and sounds amazing Bree!

  8. bakedbree

    November 7th, 2011 at 8:51 pm

    thank you Tara. πŸ™‚

  9. Melissa@IWasBornToCook

    November 1st, 2011 at 11:28 am

    These look delicious…anything involving this many onions is good in my book! πŸ™‚

  10. bakedbree

    November 7th, 2011 at 8:50 pm

    me too Melissa!

  11. shannon harrison

    November 1st, 2011 at 12:20 pm

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

  12. bakedbree

    November 7th, 2011 at 8:50 pm

    did you get some? I love this dish. It screams Thanksgiving.

  13. JP

    November 1st, 2011 at 1:51 pm

    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.

  14. Amanda

    November 1st, 2011 at 4:06 pm

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

  15. bakedbree

    November 7th, 2011 at 8:49 pm

    thank you Amanda!

  16. Natalie

    November 1st, 2011 at 6:22 pm

    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!

  17. bakedbree

    November 7th, 2011 at 8:49 pm

    I hope that you love it Natalie.

  18. Sara T

    November 1st, 2011 at 7:33 pm

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

  19. bakedbree

    November 7th, 2011 at 8:48 pm

    There are! Can you believe it?

  20. Kocinera

    November 1st, 2011 at 7:48 pm

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

  21. bakedbree

    November 7th, 2011 at 8:48 pm

    It is so good. My house smells amazing when I make it.

  22. Rachel @ Bakerita

    November 1st, 2011 at 11:27 pm

    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!

  23. bakedbree

    November 7th, 2011 at 8:48 pm

    I am flattered!

  24. Ambika

    November 1st, 2011 at 11:37 pm

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

  25. bakedbree

    November 7th, 2011 at 8:47 pm

    Welcome Ambika!

  26. jo

    November 1st, 2011 at 11:56 pm

    I love onions and these look so, so good!

  27. bakedbree

    November 7th, 2011 at 8:47 pm

    these are pretty amazing, if I do say so myself. πŸ™‚

  28. Cookin' Canuck

    November 2nd, 2011 at 12:44 am

    I love the styling of these creamed onions. These truly look so good!

  29. bakedbree

    November 7th, 2011 at 8:47 pm

    thank you so much! That means a lot coming from you.

  30. Brian @ A Thought For Food

    November 2nd, 2011 at 11:37 am

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

  31. bakedbree

    November 7th, 2011 at 8:46 pm

    it is. πŸ™‚

  32. Reem | Simply Reem

    November 2nd, 2011 at 12:07 pm

    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….

  33. bakedbree

    November 7th, 2011 at 8:45 pm

    thank you Reem!

  34. Cassandra

    November 2nd, 2011 at 9:09 pm

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

  35. bakedbree

    November 7th, 2011 at 8:44 pm

    I agree exactly.

  36. Brandon

    November 3rd, 2011 at 6:04 pm

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

  37. bakedbree

    November 7th, 2011 at 8:38 pm

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

  38. Becca bcIMthemommy

    November 9th, 2011 at 4:33 pm

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

  39. Becca bcIMthemommy

    November 9th, 2011 at 4:36 pm

    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?

  40. bakedbree

    November 13th, 2011 at 8:46 pm

    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.

  41. bakedbree

    November 13th, 2011 at 8:47 pm

    It is amazing. I love it so much.

  42. Mary Davidson

    November 23rd, 2011 at 7:37 pm

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

  43. bakedbree

    November 24th, 2011 at 12:16 pm

    It is, I promise!

  44. Becky

    December 14th, 2011 at 10:35 pm

    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!

  45. bakedbree

    December 14th, 2011 at 10:44 pm

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

  46. Monica

    May 21st, 2012 at 1:09 am

    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…

  47. bakedbree

    May 22nd, 2012 at 6:30 pm

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

  48. Helen

    November 18th, 2012 at 4:34 pm

    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!

  49. bakedbree

    November 18th, 2012 at 4:41 pm

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

  50. Emily

    November 21st, 2012 at 9:54 pm

    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!!!

  51. bakedbree

    November 28th, 2012 at 12:11 am

    I hope that you loved this! I am a CG pilots wife too. πŸ™‚

  52. Lisa Thomas

    December 23rd, 2012 at 4:40 pm

    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… πŸ™‚

  53. bakedbree

    December 24th, 2012 at 12:24 pm

    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?

  54. Lisa Thomas

    November 25th, 2015 at 4:15 pm

    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!!

  55. Leah

    November 19th, 2015 at 9:12 pm

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

  56. bakedbree

    November 24th, 2015 at 12:23 pm

    You are welcome! I love this side dish.

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