Simple Creamed Onions

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/13/21
creamed onions and fish fillets
Philippe Desnerck / Getty Images
Prep: 40 mins
Cook: 25 mins
Total: 65 mins
Servings: 10 servings
Nutrition Facts (per serving)
165 Calories
8g Fat
21g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 165
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 17mg 6%
Sodium 401mg 17%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 11%
Protein 4g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These creamed onions make a tasty side dish to serve along with a holiday meal. It's also a great sauce to serve alongside fish fillets or baked chicken.

The onions are cooked and then combined with a basic white sauce. Add fresh chopped chives, parsley, or other herbs to the sauce, depending on the meal and occasion.

Ingredients

  • 3 pounds small white onions
  • 1 teaspoon salt (divided)
  • 1/4 cup butter
  • 5 tablespoons flour
  • 2 cups of milk
  • Optional: a few drops hot sauce
  • Optional: fresh chopped chives
  • Optional: fresh chopped parsley

Steps to Make It

  1. Gather the ingredients.

  2. Peel the onions and place them in a large saucepan. Add 1/2 teaspoon of the salt and enough water to cover.

  3. Place the pan over high heat and bring the onions to a boil. Reduce the heat to low and cover the pan; cook for 20 to 25 minutes. Drain and set aside.

  4. Melt the butter in a medium saucepan over medium-low heat; add the flour and the remaining 1/2 teaspoon salt. Cook the flour and butter slurry for about 2 minutes, stirring constantly.

  5. Gradually add the milk; cook until the mixture thickens and comes to a boil, stirring constantly. Add the hot sauce, if using, and stir to blend. Taste and adjust seasonings.

  6. Add the drained onions to the sauce; heat through and garnish with fresh chopped chives or parsley, if desired.

  7. Serve and enjoy!

Tips

  • Small white onions can be difficult to peel, but it's much easier if you blanch them in boiling water first. Start by trimming the root ends from the onions. Fill a large bowl with ice and water. Bring a large pot of water to a boil and add the onions. Boil them for about 30 seconds and then immerse them in the ice water to halt the cooking process. The skins should slip off when you pinch the stem ends.