Mom's Traditional Creamed Onions Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 29, 2012
This recipe has way too much liquid. It would be fine with 3 cups of liquid. The ratio for a classic white sauce is 2 T Butter / 2 T Flour to 1 cup liquid. Also, 8 oz of onion is not enough onion for this much sauce.
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Photo by Baking Nana

Cooking Level: Expert

Reviewed: Nov. 26, 2008
This is ok if you completely leave out the onion water, or boil it down to a few cups or so. However, those who are searching for a satisfying version of what they remember from several holidays ago will not find what they are looking for here. Try 1 Tbsp each of butter and flour, and use 1 cup of half and half, or (maybe) cut the half and half with whole milk, but low or nonfat milk just won't do. And add just a touch of nutmeg. It's the secret ingredient... Hey.. since when can a dish like "creamed" onions be made low fat? ;^}
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Cooking Level: Expert

Home Town: Petaluma, California, USA
Living In: San Diego, California, USA

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Reviewed: Nov. 23, 2006
Here's a variation that was passed down through my husband's family. Use 1 lb of boiling onions instead of the pearl onions. I blanch for 3 minutes and then cut off the root so the outside peels off easily. I then boil the onions until tender in lightly salted water. I make the Wondra White sauce and add a little mild cheddar and dry mustard. Put the onions in a casserole dish, pour the sauce on top and sprinkle a light layer of bread crumbs. I'll do this part in advance and then bake uncovered until heated throughout.
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Cooking Level: Intermediate

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Reviewed: Jan. 2, 2006
I haven't tried this yet, but first reviewer said sauce too thin. Seens like a lot of liquid for the flour. Try just 1 cup of cooking liquid, that's what I'm going to do. Sounds delicious!
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Reviewed: Nov. 4, 2003
I've tried to make these twice, and both times the sauce has come out extremely thin and soupy. If there's something I'm doing wrong, please let me know.
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