Creamedscalloped Onions Recipes

EASY OLD FASHIONED SCALLOPED ONION CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Use the convection setting if available. Spray 2 quart casserole with cooking spray.
• Cook on the stovetop on medium-low until they get soft about 20 minutes. (you can skip this step if you like the onions more firm.) Layer the onions in the bottom of the casserole. Sprinkle with 3 tablespoons of flour, salt, and pepper.
• Pour heavy cream over the onions in the dish.
• Combine crushed crackers and butter and toss to coat. Sprinkle evenly over the onions.
• Cook 30 to 35 minutes. Serve

SCALLOPED ONIONS AND PEAS

Steps:

• In a saucepan over medium heat, melt the butter. Stir in flour, mustard and salt; cook and stir until bubbly. Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes. Gently stir in onions, peas and almonds. Pour into an ungreased 2-qt. baking dish. Sprinkle with Parmesan and paprika. Cover and bake at 350° for 30 minutes.

CREAMED ONIONS

Steps:

• Fill a large stock pot with water and heat to a rolling boil.
• Add unpeeled onions and blanch for about 3 minutes.
• Drain and allow onions to cool.
• Re-fill stock pot with water and again heat to boiling temperature.
• Peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.
• Add the onions to the boiling water and cook until fork tender but not mushy.
• Meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. Continue to cook and stir about one more minute, until sauce has thickened.
• Combine the fork tender cooked onions with the sauce and sprinkle with paprika.

CREAMED ONIONS

Steps:

• In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended., Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through.

EASY CREAMED ONIONS

Steps:

• Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
• Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

MOM'S TRADITIONAL CREAMED ONIONS

Steps:

• Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
• Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.

CREAMED/SCALLOPED ONIONS

Steps:

• 1. Peel and cut onions (I halve them then cut in 4-5 pieces from there) If you can find them (we can't get them here any more) you can use 2 or 3 cans of pearl onions instead of cooking reg. white onions) Cover with water and a dash salt and boil until just tender. Drain into a colander over a large bowl and reserve 1/4 cup of the liquid.
• 2. Meanwhile make white sauce by melting 3 tbsp. butter/marg. add 3 tbsp flour, gradually add the 1/4 cup reserved onion water and 1/2 cup of milk, stir constantly over med-high heat until thick. Add dash salt, pepper and onion powder.
• 3. Pour sauce over cooked onions in a greased 2 qt casserole and mix until onions are all coated. Butter 3 slices of bread and cut into cubes, place over onions butter side up in a single layer and bake at 350 for 25-35 minutes until bread cubes are crisp and lightly browned and sauce is bubbly.

SCALLOPED POTATOES AND ONIONS

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.
• In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.
• Bring a large pot of water to a boil. Add the Swiss chard and blanch until tender, about 3 minutes. Drain and squeeze on towels to remove excess liquid.
• Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions. Place a layer of Swiss chard on top, followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil.
• Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.
• Remove from the oven and let sit for 10 minutes before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CREAMY BAKED ONIONS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
• Season the cream and mix in 2 tbsp of the onion water. When the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with the bay leaves. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.

SIMPLE CREAMED ONIONS

Steps:

• Gather the ingredients.
• Peel the onions and place them in a large saucepan. Add 1/2 teaspoon of the salt and enough water to cover.
• 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.
• 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.
• 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.
• Add the drained onions to the sauce; heat through and garnish with fresh chopped chives or parsley, if desired.
• Serve and enjoy!

SKILLET PORK CHOPS WITH PEAS, CARROTS & PEARL ONIONS

Steps:

• Heat oil in a large skillet over medium-high. Sprinkle pork chops with 1/2 teaspoon of the salt. Add pork to skillet; and cook until well browned, about 3 minutes per side. Remove pork from skillet and set aside.
• Add carrots and onions to skillet; cook, stirring often, until lightly browned, about 3 minutes. Add flour to skillet; cook, stirring often, 30 seconds. Add stock, peas and mustard to skillet; bring to a boil. Cover; reduce heat to medium and simmer 5 minutes.
• Return pork to skillet, nestling pork in the liquid. Sprinkle with pepper and remaining 1/2 teaspoon salt. Cover and cook until sauce is slightly thickened, pork is warmed through and carrots are tender, 2 to 3 minutes. Remove from heat and sprinkle with butter and parsley.