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Creamed Onions and Sage

By: Erika Michael

"Tender, sweet and creamy, these tasty onions are fragrant with sage."

Rate/Review | Read Reviews (6)

What to Drink?
	Chardonnay

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 cups

Ingredients

24 small onions
12 fresh mushrooms, sliced
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half cream
1 teaspoon salt
2 teaspoons dried sage
2 teaspoons lemon zest
2 teaspoons lemon juice
4 tablespoons chopped fresh parsley
1 dash paprika

Directions

Peel onions a trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
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.
Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
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.