Recipe by Erika Michael
"Tender, sweet, creamy onions fragrant with the scent and taste of sage."
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fresh mushrooms, sliced
chopped fresh parsley
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 and parsely (which I did NOT use the whole amount the recipe calls for). The taste was well-rounded and good. I will say the sage was a bit over powering, and although I love sage, I will use less next time.
Overall, though a good one. I'd also want a few more mushroom next time...but good, solid recipe!!
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 used potato starch instead of wheat flour. Everything was delicious till I added the lemon juice. The sauce tried to curdle into tiny lumps. The lemon was supposed to thicken or add flavor? The lemony taste did not pair well with the sage and mushrooms. I think this would be a great recipe made with fresh sage, Half and Half and no lemon.
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!
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 works with the sage in the dressing. I do use frozen pearl onions (cook for half the time) and I make it a day or two ahead and heat while the turkey sets. I also never thought about adding mushrooms and will try that also. The lemon I will probably omit. Love to read the way others treat a pretty standard recipe and this one is a winner.
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. Boil, then the peels can be just slipped off very easily.
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 "ground" sage, so i used fresh, and used it liberally considering dried herbs often have a stronger flavor. i was concerned that the sauce was too salty when i tasted it, but once served with the onions, it all balanced out.
It's my mother-in-law's recipe and I love it. Soooo tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamed Onions and Sage
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 98
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