Reviewed: Nov. 25, 2011

I made a bechamel on the side, then added the chardonnay and the onions last instead of just adding the cream and butter to the wine.

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Reviewer:

Lillibelule

Reviewed: Nov. 15, 2011

Excellent recipe. My mom found this recipe about 4 yrs ago to make for my grandpa at Thanksgiving. He always talks about the delicous creamed onions his mother made. Well last year he omitted that this recipe was better then his mother ever made. The rest of my family also loves this recipe and coming from a group who doesn't care for onions is amazing. My mom also took the recomendation of using a quality wine.

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Reviewer:

rachel

Reviewed: Dec. 27, 2010

Best creamed onions ever!

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Robin213

Reviewed: Nov. 25, 2010

My family loves this dish and it has become a family holiday favorite. If I don't make it, everyone whines. :-) Sometimes I lighten it fat free 1/2 and 1/2 instead of the heavy cream, but both ways it's wonderful. This year I lost my recipe, and am very thankful (pun intended Thanksgiving) that the recipe was still on the site. L from Ohio

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lschank

Reviewed: Apr. 26, 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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TROOPERTCI

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

Reviewed: Nov. 29, 2008

I have made this recipe for the last three years now, and with each version, I think I've got the cream sauce just right now. The wine by itself is too strong. This year I added a can of chicken broth, and then filled out with about one third to a half bottle of Chardonnay. This provided enough liquid and the chicken broth tempered the tang of the wine. I also had no thyme and did fine substituting marjoram. Like other reviewers, I had difficulty getting the sauce to thicken. I would suggesting simmering for 15 minutes, and if it is still too runny, then add 2 tsp. of cornstarch (pre-mixed with water) and then it will be fine. I've hung in with this recipe because it really is a unique version of creamed onions, and my guests said this year's version was the best. I would strongly suggest working with fresh pearl onions; they're just much better than frozen. Blanch them for 30 seconds in boiling water, and the peeling is not so bad. Takes about 30 minutes to peel 20 ounces.

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MaryV

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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

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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