Creamed Onions and Sage

Creamed Onions and Sage

29

"Tender, sweet, creamy onions fragrant with the scent and taste of sage."

Ingredients

{{adjustedServings}} servings 249 cals
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Nutrition

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  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
  2. Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
  3. Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
  4. Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
  5. Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.
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Reviews

29
  1. 34 Ratings

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I think this recipe started out on the wrong foot. Ten minutes is plenty of time to boil walnut sized boiling onions. (30 minutes kills them) Making the cream sauce / roux was a snap. I even use...

This had fabulous consistency and presentation. It was yummy too. I did leave out the lemon zest and added a clove of garlic, and sprinkled just a hint of nutmeg over top wit the sweet paprika...

great accommpaniment, to any main course, works the best with beef or fowl, I think. Prepare it ahead, and just bake in the oven for 30 mins.