Creamed Onions

Name: Creamed Onions
Yield: Makes 8 cups (16 ½-cup servings)
Cuisine: United States
Ingredients: 1½ teaspoons fresh thyme, or 1½ teaspoon dried; 1½ teaspoons fresh thyme, or 1½ teaspoon dried; 2 pounds small white onions, uniform in size; 5 tablespoons unsalted butter; ⅓ cup freshly ground bread crumbs, preferably sourdough or egg bread; ⅓ cup freshly ground bread crumbs, preferably sourdough or egg bread; ⅓ cup grated Parmesan cheese; ½ teaspoon Dijon mustard; 2 teaspoons freshly squeezed lemon juice; ⅓ cup freshly ground bread crumbs, preferably sourdough or egg bread; ¼ teaspoon freshly grated nutmeg; 1 cup heavy cream; 2 cups milk; ½ teaspoon salt; ½ teaspoon freshly ground white pepper; 1 cup Turkey or Chicken Stock; 1 cup Turkey or Chicken Stock; 3 tablespoons all-purpose flour; 2 tablespoons unsalted butter

Preparation info

Makes
8
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This traditional dish is controversial. For some, it wouldn’t be Thanksgiving without creamed onions; others couldn’t care less. One of the problems with the dish is that most recipes for it yield a very bland and uninspiring result. This version is so delectable, thanks to the bechamel sauce, that even confirmed creamed onion haters have been known to have seconds.

Ingredients

Americas
United States
Side dish
Dinner

Ingredients

Method