Reviewer:

JODI MISHOS

Reviewed: Jan. 6, 2006

Good

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Reviewer:

tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

Reviewed: Jan. 5, 2008

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 side dish.

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Reviewer:

willbake4shoes

Cooking Level: Intermediate

Reviewed: Dec. 1, 2003

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

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Reviewer:

MOLSON7

Reviewed: Feb. 18, 2005

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 seemed a bit "milky." I served it over perogis. Also, I didn't know what "small onions" referred to--pearl or shallots? I used shallots.

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Reviewer:

MS9962

Reviewed: Jan. 15, 2008

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 at all. I would make them again if I needed to use up onions or something, but not just for the recipe itself.

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1 user found this review helpful