Recipe By Anonymous
Rating
Published Jun 30th
Creamed Onions and Sage
Prep - Cook - Additional - Ready In -
Servings 10 cups Calories 249.1

Tender, sweet, creamy onions fragrant with the scent and taste of sage.

Recipe Ingredients

  • 24 small onions
  • 10 fresh mushrooms, sliced
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 2 teaspoons dried sage
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 4 tablespoons chopped fresh parsley
  • 2 pinches paprika

Cooking Directions

  1. 1 Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
  3. 3 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.
  4. 4 Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
  5. 5 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.

Nutrition Facts

  • Calories 249.1
  • Carbohydrate 34 g
  • Cholesterol 28.5 mg
  • Fat 10.8 g
  • Fiber 5.8 g
  • Protein 6.8 g
  • Saturated Fat 6.5 g
  • Sodium 551.8 mg
  • Sugar 16.2 g

Reviews

  1. Prepared this for Thanksgiving this year and it was a hit. I prepared with frozen pearl onions just boiled about 6 minutes or so per package directions and made the sauce as written. Found it was a tad bland so I added more fresh sage and more salt and white pepper. I like the addition - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. 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) - Read more ...
  5. 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 - Read more ...
  6. It's my mother-in-law's recipe and I love it. Soooo tasty!
  7. 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!
  8. 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 - Read more ...
  9. 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.