Rose's Creamed Onions
 
 
Recipe for creamed onions from my husband's great-grandmother, Rose McCarthy. Perfect for all kinds of holiday meals.
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Ingredients
  • 1 16-ounce jar onions (NOT pickled) or 1 pound pearl/boiler onions, fresh or frozen (about 20-25 total)
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups half and half
  • 2 tablespoons Parmesan cheese
  • ¼ teaspoon dry mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Pinch nutmeg
  • ¼ teaspoon paprika
Instructions
  1. Preheat oven to 350 F.
  2. If you are using fresh onions, bring a large pot of water to a boil. Add onions and cook for 1½ minutes. Drain onions and add to an ice bath to stop cooking. Cut off the root end of the onions and then peel the outer layer off each onion. Set onions aside.
  3. Melt butter in a medium saucepan over medium heat. Once melted, add flour all at once. Whisking constantly, cook until butter has liquefied. The butter and flour will start out pasty, then boil for about 3-4 minutes, then it will foam a bit and become liquefied, about 5 minutes total. When it reaches this point, turn the heat down to medium-low and cook for 3 more minutes.
  4. Slowly add cold half and half, whisking constantly while adding.
  5. Raise the heat back up to medium and cook until the sauce thickens, between 5-10 minutes.
  6. Remove from heat and whisk in the Parmesan cheese, dry mustard, salt, pepper, and nutmeg.
  7. Add onions to the sauce, stir well, then pour into a 1½-quart baking dish. Sprinkle top with paprika.
  8. Jarred Onions: Bake uncovered for 10-30 minutes, until mixture is hot and bubbly. Cook longer if you want the top more browned.
  9. Fresh Onions: Bake uncovered for 60-90 minutes, until onions are very soft and top is very brown. If you want to cook the onions longer to make them even softer, cover with foil once the top is as brown as you want it.
  10. Frozen Onions: Boil frozen onions for 2 minutes then prepare as you would for the fresh onions.
  11. Creamed onions can be made a day ahead. Follow all directions until the baking step. Place unbaked creamed onions in the fridge, covered. The next day, remove baking dish from fridge, uncover, and let sit at room temperature while oven preheats. You will probably need to add 10-20 minutes of baking time.
Notes
Makes appx. 12 servings; Prep Time: 30 minutes; Cook Time: 10-20 minutes when using jarred onions, 60-90 minutes when using fresh pearl/boiler onions
Recipe by This Week for Dinner at https://thisweekfordinner.com/roses-creamed-onions-recipe/