Creamed Onions and Sage

Creamed Onions and Sage

"Tender, sweet, creamy onions fragrant with the scent and taste of sage."
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Ingredients

servings 249 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 552 mg
  • 22%

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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Directions

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  1. Peel onions and 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.

Reviews

Read all reviews 30
  1. 37 Ratings

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Most helpful positive review

This had fabulous consistency and presentation. It was yummy too. I did leave out the lemon zest and added a clove of garlic, and sprinkled just a hint of nutmeg over top wit the sweet paprika...

Most helpful critical review

I think this recipe started out on the wrong foot. Ten minutes is plenty of time to boil walnut sized boiling onions. (30 minutes kills them) Making the cream sauce / roux was a snap. I even use...

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I think this recipe started out on the wrong foot. Ten minutes is plenty of time to boil walnut sized boiling onions. (30 minutes kills them) Making the cream sauce / roux was a snap. I even use...

This had fabulous consistency and presentation. It was yummy too. I did leave out the lemon zest and added a clove of garlic, and sprinkled just a hint of nutmeg over top wit the sweet paprika...

great accommpaniment, to any main course, works the best with beef or fowl, I think. Prepare it ahead, and just bake in the oven for 30 mins.

My mother usually makes this at the holidays, but this year I did it and I used this recipe. My sister said it tasted "just like mom's!" That says a lot!

Good recipe. I leave out the salt. Don't be tempted to use jarred or frozen onions in this. They just don't have the same flavor as fresh. For each in prep time, don't peel onions before boiling...

Creamed onions have always been a part of Thanksgiving and Christmas dinner. I have made them for well over 45 years and never thought of having Sage in them which seems to be a natural as it w...

thses were excellent and had a nice presentation (before i smashed them up and mixed them around with the sauce) on my plate. also, i was unsure about the "dry sage" as the store only had "groun...

Prepared this for Thanksgiving this year and it was a hit. I prepared with frozen pearl onions, just boiled about 6 minutes or so per package directions, and made the sauce as written. Found i...

It's my mother-in-law's recipe and I love it. Soooo tasty!

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