“Tender, sweet, creamy onions fragrant with the scent and taste of sage.” - by Erika Michael
Ingredients
Adjust Servings
Original recipe yields 10 cups
Directions
- Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
- Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
- 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.
- Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 249 cal
- 12%
- Fat
- 10.8 g
- 17%
- Carbs
- 34 g
- 11%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
"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 and p..." See morearsely (which I did NOT use the whole amount the recipe calls for). The taste was well-rounded and good. I will say the sage was a bit over powering, and although I love sage, I will use less next time. Overall, though a good one. I'd also want a few more mushroom next time...but good, solid recipe!!"
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