Reviewed: Nov. 13, 2009

I really don't like creamed onions but I made this for my mother who enjoys creamed onions. Everyone loved them even the ones who normally don't eat creamed onions. Excellent recipe.

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kachinzone

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Reviewed: May 8, 2009

These were very good...very thankgiving-ish. Better the next day IMO. Thanks. I changed nothing.

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jan

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 24, 2008

I think this recipe started out on the wrong foot. Ten minutes is plenty of time to boil walnut sized boiling onions. (30 minutes kills them) Making the cream sauce / roux was a snap. I even used potato starch instead of wheat flour. Everything was delicious till I added the lemon juice. The sauce tried to curdle into tiny lumps. The lemon was supposed to thicken or add flavor? The lemony taste did not pair well with the sage and mushrooms. I think this would be a great recipe made with fresh sage, Half and Half and no lemon.

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R Vennerbeck

Cooking Level: Professional

Home Town: Foster, Rhode Island, USA

Living In: Los Gatos, California, USA

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Reviewed: Dec. 3, 2008

Was so-so. Seemed bland. Husband loved so I'll have to make again, but will look for alternatives.

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nicole

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

Tried this recipe as given for Thanksgiving this year. Made the day before and just set it in with the turkey to reheat. This is a fabulous recipe! Everyone raved about it! Will definitely have this again in the future. Great holiday meal dish.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

Good recipe. I leave out the salt. Don't be tempted to use jarred or frozen onions in this. They just don't have the same flavor as fresh. For each in prep time, don't peel onions before boiling. Boil, then the peels can be just slipped off very easily.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Nov. 23, 2007

This was great! We will keep it as a holiday tradition. The hint of lemon flavor as you bite into the onions was amazing. Everyone even asked to take some home.

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Eric

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Reviewed: Jan. 14, 2007

Made these for Christmas and they were a huge hit! My eldest daughter had three helpings and she's the picky one! This has now become a regular Christmas dish of ours. Thanks for sharing it!

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sandy27

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 21, 2006

thanks for a great recipe!

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medic_ray

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Reviewed: Sep. 5, 2006

great addition to any holiday or festive meal.. thanksgiving or Christmas

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WITCHBABY

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Mar. 17, 2006

Creamed onions have always been a part of Thanksgiving and Christmas dinner. I have made them for well over 45 years and never thought of having Sage in them which seems to be a natural as it works with the sage in the dressing. I do use frozen pearl onions (cook for half the time) and I make it a day or two ahead and heat while the turkey sets. I also never thought about adding mushrooms and will try that also. The lemon I will probably omit. Love to read the way others treat a pretty standard recipe and this one is a winner.

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JoNee

Cooking Level: Professional

Home Town: Van Nuys, California, USA

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Reviewed: Dec. 6, 2005

This recipe was a huge sucess. I recently married and my husband invited his 6 brothers and sisters, complete with families over for Thanksgiving. Now, I have been cooking for my family (second marriage) for years, but always Italian. I married a man of Polish - Hungarian desent, and creamed onions were a Thanksgiving tradition. I got raves for this dish.

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RmP

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Reviewed: Mar. 8, 2005

This had fabulous consistency and presentation. It was yummy too. I did leave out the lemon zest and added a clove of garlic, and sprinkled just a hint of nutmeg over top wit the sweet paprika and parsely (which I did NOT use the whole amount the recipe calls for). The taste was well-rounded and good. I will say the sage was a bit over powering, and although I love sage, I will use less next time. Overall, though a good one. I'd also want a few more mushroom next time...but good, solid recipe!!

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TRACYRE

Living In: Beverly Hills, California, USA

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Reviewed: Jan. 18, 2005

Totally wonderful!

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CRYSTAL075

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Reviewed: Nov. 27, 2004

Excellent. 4 stars because I thought the lemon was just a little overwhelming and it needed more salt. Next time, I will omit the lemon zest.

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Corinna

Cooking Level: Expert

Home Town: Woodstock, Connecticut, USA

Living In: Middletown, Connecticut, USA

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Reviewed: Nov. 26, 2004

Very good, love the mushrooms! I will probably make changes next time, probably have to submit them as a separate recipe. I added garlic (1 clove), and it was very good with it.

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Cookiemomster1

Cooking Level: Intermediate

Living In: Susquehanna, Pennsylvania, USA

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Reviewed: Nov. 26, 2004

This is a keeper - would be great for company. I couldn't find good fresh onions so I used one jar of small whole onions, fresh mushrooms and cut the cream sauce in half. It was sooooo good. I wouldn't hesitate to use jarred onions again (definitely cuts preperation time down!). Thanks submitter.

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