Creamed Onions Recipe

creamed onions side dish recipe featured image

Deliciously sweet, mellow onions are the star of this creamed onion recipe. They're served in a creamy, buttery broth and eaten as a soup that's a lovely holiday side dish or first course.

Course Side Dish

Cuisine American

Keyword Creamed Onions, Creamed Onions Recipe

Prep Time 20

Cook Time 15

Servings servings

Calories 191kcal

Author Faith Gorsky

Equipment

Ingredients

3 pounds large sweet onion such as Vidalia, peeled and sliced into 1/4 to 1/2-inch strips (see Notes)
8 tablespoons unsalted butter
2 cups heavy whipping cream
1/4 cup granulated white sugar
2 teaspoons coarse kosher salt use less if using fine table salt

US Customary - Metric

Instructions

Put the onions in a 5-quart pot with a lid and barely cover them with water. Bring to a boil, then turn down heat, cover the pot, and simmer until soft and translucent but not mushy, about 7 to 10 minutes.
Drain the onions and put them back into the pot.
Add the butter, cream, sugar, and salt, and cook over low heat until warm throughout.

Notes

Onion: 3 pounds of onion is about 3 very large onions or 10 cups sliced.
For Deeper Flavor: Add 3 sprigs of fresh thyme (in a bouquet garni bag for easy removal) along with the cream and remove before serving. Stir in 2 tablespoons of sherry right before serving.
Storage: This recipe can be made up to 3 days ahead. Keep it covered in the fridge and reheat until warm on the stovetop over medium-low heat, stirring occasionally.
Recipe Yield and Serving Size: This recipe makes about 8 cups of creamed onions, or about 16 (1/2-cup) servings.

Nutrition