Creamed Onions with Wine Recipe - Allrecipes.com
Creamed Onions with Wine Recipe

Creamed Onions with Wine

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"This recipe calls for white boiling onions cooked in Chardonnay and heavy cream. Once you've had these you will never settle for any other creamed onion recipe!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Place onions in a 2 quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer and stir for 25 minutes.
  2. Add the cream and bring to a boil; reduce heat and cook until thickened.
  3. Remove from heat and stir in the butter. Remove bay leaf and serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2005

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.

 
Most Helpful Critical Review
Feb 23, 2003

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

 
Nov 11, 2003

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!

 
Nov 27, 2006

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.

 
Oct 16, 2008

This recipe was good, but not exceptional - personally I would have liked more liquid, so next time I'd use more wine & more cream. I'd also kick it up a notch with something... perhaps some roasted garlic. Thanks for the idea!

 
Feb 17, 2007

Delicious! THanks!

 
Dec 28, 2010

Best creamed onions ever!

 
Apr 27, 2010

AMAZING!!!!! People always say don't use wine for cooking that you wouldn't drink, and since I am not a fan of chardonnay, I substituted sauvignon blanc one time and pinot grigio another...delicious!!! I added a bit more thyme than the recipe states, but that was just to personal preference. Everyone loved these onions and begged for the recipe. They are the best creamed onions ever in my opinion and so very easy to make.

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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