Creamed Onions with Wine

This is an excellent recipe that is uncomplicated and easy to make. The wine adds a tangy flavor to the onions that is outstanding. Made it for Thanksgiving this year (2005) and it was a huge hit! One relative ate five helpings! I first made it for Christmas in 2004 and made a mistake. The recipe calls for "boiling" onions. It should state “pearl” onions. I used small onions the first time I made it and soon realized it's going to take a lot longer than 25 minutes to cook. This resulted in a loss of too much wine and a considerable increase in cooking time. This year I used pearl onions and they cooked in 25 minutes. Both times making this recipe I had to add either flour or corn starch to thicken it. 1 cup of heavy cream added to 750ml of wine is just not enough. I suggest 1tsp corn starch added to about 2oz of water mixed well, then add it to the onion mixture. This way you don't have to whisk the flour into the liquid, which would require you remove the onions. I would never suspect wine would be a good base for creamed onions, but it works fantastically! I used a complex and oaky Chardonnay: Toasted Head. Give it a try and keep the things I stated in this review in mind. It'll help produce a real nice dish everyone will enjoy.

Delicious! THanks!

I made this recipe last year and my family loved it! I loved it so much that it will now become a a tradition at our Thanksgiving dinners!

You must use a quality chardonnay and boiling onions! The hardest part of this recipe is preparing the onions. I tried this recipe on Thanksgiving as well- and it was a tremendous hit. Requests were made to add this to our list of holiday traditions!

big hit at Thanksgiving! Definitely use a good wine as it is the a key flavor along with the onions.

I will add this to my traditional holiday menu! I used fresh small onions and boiled them in a 1/2- 3/4 bottle of white wine I had on hands, with a bay leaf and thyme. I actually overcooked the onions somewhat carmelizing them(awesome oops). I then transfered the onions to a baking dish covered them in cracker crumbs, 1/3 cup of melted butter and evaporated milk as I didn't have any whpping cream. I topped it with shredded parmesan cheese and finished cooking them in the microwave as I was out of space in the oven. They turned out GREAT! People were asking for the recipe. Next time I will try it with some fresh garlic aswell. Thanks for sharing the recipe.

This was absolutely wonderful and as good warmed up left over as the first day. I havc made creamed onions for the holidays for years but only with the white sause. This was so good, just wish I had some more leftovers!!

I followed the recipe to the letter and thought the sauce tasted rancid.

Excellent recipe and so easy! I am a creamed onions fan and have longed for a recipe that wasn't just your basic onions and flour/milk white sauce. This was a HUGE hit at Christmas Dinner and will be a staple. The sauce was a little thin at the end (maybe too much wine??), but thickened up with just a little flour and wine mix. I think I'll throw in some peas the next time. Definitely listen to other reviewers and use good wine (I used Kendall-Jackson) and the golden onions.

Ehe. I used a good wine I love, pearl onions and thought the taste was almost bitter. I boiled them with the skins on about 5 minutes, cooled, the snipped the ends off so they popped right out of the skin. Then finished cooking in wine - maybe the wine is supposed to evaporate more or maybe just not the taste for me. Thank you!