Creamed Onions II

Creamed Onions II


"My mother always included this dish at our Thanksgiving and Christmas dinners, and there was never any left over."


55 m servings 190 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Cut ends off onions and place in a large pot of water. Bring to boil; remove from water and cool slightly. Slip skins off and return onions to water. Simmer until tender.
  2. In a saucepan, melt butter and gradually stir in flour until smooth. Cook over low heat for 5 minutes, stirring constantly.
  3. In a separate saucepan, scald half and half, gradually whisk into butter mixture. Add nutmeg, salt and pepper sauce; add onions and cook until thick and smooth.
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  1. 10 Ratings


My mom would make creamed onions every Thanksgiving. Since I haved moved to Holland I have not been able to have them. I made this recipe for a party That I went to. It comes very close to wha...

This is always "my" dish to make for Thanksgiving. Usually I just wing it, but it was nice to have the proportions done for me- I always forget these guys need an unusually thick white sauce. I ...

They were very good. My husband enjoyed them very much, as did I. I am going to try this dish for Thanksgiving this year as a change of pace.

Easy and tasty. My onions were too big though they were labeled boiling onions....I really should have bought super tiny onions. A nice warm-the-tummy side dish to go along side your colorful v...

successful basic recipe for a traditional holiday side dish. omitting the hot sauce, comes out exactly like my mom made from the recipe her old german auntie gave her.

Although I'm not a fan of creamed onions, my hubby is and this made him very happy. Thank you Maureen!

NO FAT sauce 1 Cup skim milk 1/4 Cup skim milk powder and 1 TBS corn starch wisking constantly while heating to a boil to thicken, season as above.

This recipe is perfect! I love the flavor just a hint of nutmeg gives. Perfect dish for our Thanksgiving meal.

Pleasant but not exceptional. Need to at least triple the spices for a flavorful dish. Next time I will try to increase the roux as well, because the sauce is a nice texture but does not adher...