Glazed or Creamed Onions

Oignons Glacés ou à la Crème

Preparation info

  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Onions are glazed in the same way as carrots, by cooking them in a small amount of water or broth and butter in a partially covered pan or in a pan with the onions covered by a sheet of parchment paper or aluminum foil. Depending on how conscientious you are, you can glaze the tiny pearl onions that come in pint boxes—it’s the peeling that takes the time—or you can use walnut-size white onions, sometimes called boiling onions. When they’re in season, you can use small green onions (not to b