Reviewed: Nov. 28, 2009

This is a new favorite! I made this for Thanksgiving 2009 for just my husband and I. He is not a fan of vegetables- would prefer just turkey, taters and gravy- so he withheld comment when I told him I was making this. I did a few changes, tho. I did use white pearl onions and also some very small red onions from my garden. I did not want to use that much wine-the cook has to have some- so I mixed equal parts wine and chicken broth which only came to about 2 cups to cover half the onions. I closely followed the recipe thereafter, but could not get it to thicken. So I started adding grated parmesan, stirring and adding more until it got to the consistency I liked. I served it with a little fresh ground pepper and pretty soon my husband started to mmmm-ing, ooooh-ing, and then...WOW! I'm impressed! Add this to our favorites! You should comment on this! So I did! Enjoy and thank you Fredda for an easy recipe.

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skaredykat

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Reviewed: Nov. 29, 2008

I followed much of the advice of premington's 2005 review. I used the Toasted Head Chardonnay and added cornstarch to thicken the cream. The 750 mls of wine was enough, but a bit short. Later I wondered if the taste of wine was too strong in the final product. Would it have been better to use 1/2 to 3/4 bottle of white wine in combination with water or perhaps chicken broth?? Regardless, everyone at the table enjoyed this alternative version of creamed onions. One final thought, peeling 2lbs. of fresh onions is a bit of a pain, but they were infinitely better than frozen. If you are bringing only one or two dishes to a dinner, it's worth the effort.

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MaryV

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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Reviewed: Nov. 27, 2008

We made fairly significant changes to this recipe, but it's a great base. I added 1 cup of Parmesan cheese, about 4 Tbsp of cornstarch to thicken (mixed with warm water so it doesn't clump), 3 cloves of pressed garlic and about 1/2 tsp of white pepper. It was fantastic. The cheese cut the tang of the wine, and the wine made it taste very gourmet. It was a huge hit.

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TIFDOTCOM

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Reviewed: Oct. 15, 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!

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 6, 2007

Delicious! THanks!

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MittiSmitti

Cooking Level: Intermediate

Living In: Buford, Georgia, USA

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Reviewed: 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.

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Cheryl D

Cooking Level: Expert

Home Town: Boring, Oregon, USA

Living In: Kingston, Kingston, Jamaica

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Reviewed: Nov. 25, 2006

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!

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secretsmile

Cooking Level: Intermediate

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Reviewed: 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.

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premington

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Reviewed: Oct. 23, 2005

Excellent recipe!! This was my first thanksgiving and I doubled the quantities and just like the other reader, at the end it was a little watery so I threw in a couple tablespoons of flour and it was a HUGE hit. My mother-in-law used to use cornstarch to thicken it up. Thanks!

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DeniseQ

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Reviewed: Dec. 28, 2003

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.

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PENGY224

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Reviewed: Apr. 21, 2003

These were awesome! So much better and a much more unique recipe than regular creamed onions. Well worth the tears involed peeling the onions! Thanks so much for sharing!

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CMDKQB

Cooking Level: Expert

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Reviewed: Dec. 28, 2002

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!!

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SUEH48

Cooking Level: Expert

Home Town: Waverly, New York, USA

Living In: Westerly, Rhode Island, USA

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Reviewed: Dec. 10, 2002

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

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i82much

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Reviewed: Dec. 2, 2001

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!

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