Mom's Traditional Creamed Onions

Mom's Traditional Creamed Onions

25

"Creamy goodness!"
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Ingredients

40 m servings 212 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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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 drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
  2. Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.

Reviews

25
  1. 29 Ratings

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Most helpful positive review

Big fan of the creamed onions. Another suggestion(what I do)is add sharp chedder cheese to the sauce while it is thickening the after I pour the sauce over the onions I top it with a Ritz Crack...

Most helpful critical review

Way too much watery sauce for the amount of onions called for. I'd use half the amount of liquid and maybe some dehydrated onion bits to give the sauce some flavor in addition to the salt and pe...

Big fan of the creamed onions. Another suggestion(what I do)is add sharp chedder cheese to the sauce while it is thickening the after I pour the sauce over the onions I top it with a Ritz Crack...

This was excellent!! The last time I had creamed onions, they were frozen! This was way better and much tastier. Here is what I did: Bring the water to a boil, and drop your onions in, skin...

Way too much watery sauce for the amount of onions called for. I'd use half the amount of liquid and maybe some dehydrated onion bits to give the sauce some flavor in addition to the salt and pe...

Don't save the cooking water. It's not necessary, and just makes for a really runny dish. A tip: Pearl onions are easier to peel if boiled whole with skins on. When done, just pop them out. They...

Yummy!!! I would add sauted mushrooms next time with a touch of white wine.....

I used fresh onions & snow peas from the garden to make this recipe and it was wonderful. I did not use all the liquid however. 7 cups milk & cooking water just seemed like too much, but maybe i...

I liked it but I thought it may need a little more flavor... I was thinking maybe add cream instead of milk and add some chives! Other then that it was still good.

This recipe calls for way too much liquid and not nearly enough onions for the amount of sauce. 3 cups liquid TOTAL is all you need.

My entire family raved about these. Great recipe and easy to make.