Creamed Onions

small onions, pearl onions
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  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings

Delicious creamed onions make a nice side dish for holiday dinners. Small white onions or a mixture of small white and purple onions are cooked and served in a classic white sauce flavored with a dash of Cajun seasoning.

Feel free to omit the Cajun seasoning and use a seasoned salt and a pinch of cayenne pepper.

See Also

Creamed Peas With Mushrooms and Onions


What You'll Need

  • 1 1/2 pounds small onions (white, peeled, or mixture of small white and purple onions)
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups half-and-half (or light cream or whole milk)
  • 1/2 teaspoon Cajun seasoning (or seasoned salt, or to taste)
  • 1/4 teaspoon paprika
  • salt to taste
  • Optional: 2 teaspoons parsley (fresh, chopped)

How to Make It

  1. Place the peeled onions in a medium saucepan. Add 1/2 teaspoon of salt and enough water to cover. Bring onions to a boil; cover and cook 20 to 25 minutes, until tender.
  2. Place a colander over a bowl. Drain the onions and reserve the cooking liquid; set onions and cooking liquid aside.
  3. In the same saucepan, melt butter; blend in flour. Cook the roux for 2 minutes, stirring constantly. Gradually add half-and-half or milk; cook until the mixture thickens and begins to bubble, stirring constantly. Stir in Cajun seasoning and paprika. Taste and add salt and pepper.
  1. Add about 1/2 cup of the cooking liquid, or enough to thin the sauce as desired.
  2. Add onions to the sauce; heat through, and serve with a garnish of parsley, if desired.