Creamed Onions and Sage


"Tender, sweet and creamy, these tasty onions are fragrant with sage."
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servings 91 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Peel onions a trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
  2. Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
  3. Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
  4. Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
  5. Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.



These were very good. I added some garlic in with the mushrooms. I would shorten the cooking time on the onions to 25 minutes.

These were good. They smelled fantastic while they were baking. I would reduce the amount of time that the onions boil. They were a little sweeter that I expected but it was a nice, different...

This recipe was very easy to make, and it was eaten very eagerly!

These weren't everything I'd hoped they'd be. My mom and I made them when we had some friends over who were on a pretty specific diet. No one seemed too impressed by them, but they weren't bad a...

Fantastic. I also prepared the dish the night before and baked just before serving. I omitted the lemon. Next time I might experiment with substituting sour cream for part of the cream. It seeme...