Creamed Onions with Toasted Almonds

Preparation info

  • Difficulty


  • Six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 18 small white onions
  • Salt to taste
  • cup whole, skinned, blanched almonds
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¾ cup light cream
  • ¾ cup milk
  • freshly ground black pepper to taste
  • ¼ teaspoon nutmeg (optional)


  1. Preheat the oven to 350 degrees.

  2. Do not peel the onions. Place the onions in a saucepan and add enough cold water to cover. The water should be about one half inch above the top of the onions. Add salt and bring the onions to a boil. Simmer until the onions are tender, about 20 minutes. Drain the onions and, when they are cool enough to handle, peel them with a small paring knife. Set the onions aside.

  3. While the onions cook, place the almonds on a baking sheet or in a pie tin and bake until they are nicely browned, 5 to 10 minutes. Let cool.

  4. Melt the butter in a saucepan and stir in the flour, using a wire whisk. When blended, add the cream and milk, stirring vigorously with the whisk. When the mixture comes to a boil it should be thickened and smooth. Cook, stirring, for 3 minutes or more.

  5. Season the sauce to taste with salt and pepper. Add nutmeg, if desired.

  6. Add the peeled onions and the almonds to the sauce. Bring to a boil and serve.