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.
- 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)
- 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.
- Place a colander over a bowl. Drain the onions and reserve the cooking liquid; set onions and cooking liquid aside.
- 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.
- Add about 1/2 cup of the cooking liquid, or enough to thin the sauce as desired.
- Add onions to the sauce; heat through, and serve with a garnish of parsley, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||10 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||3 g|