Best 2 Creamed Onions And Sage Recipes

Creamed onions and sage is a classic side dish that is perfect for any occasion. This delightful dish features tender onions simmered in a creamy sauce infused with the aromatic flavors of sage. Whether you are looking for a comforting dish to warm you up on a chilly evening or a flavorful addition to your next dinner party, creamed onions and sage is sure to impress. Read on for a step-by-step guide on how to make this delicious and versatile dish.

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CREAMED ONIONS AND SAGE

Creamed Onions and Sage image

Tender, sweet, creamy onions fragrant with the scent and taste of sage.

Provided by Erika Michael

Categories Side Dish Vegetables Onion

Yield 6

Number Of Ingredients 11

Ingredients

24 small onions
10 fresh mushrooms, sliced
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
2 teaspoons dried sage
2 teaspoons lemon zest
2 teaspoons lemon juice
4 tablespoons chopped fresh parsley
2 pinches paprika

Steps:

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 Facts : Calories 249.1 calories, Carbohydrate 34 g, Cholesterol 28.5 mg, Fat 10.8 g, Fiber 5.8 g, Protein 6.8 g, SaturatedFat 6.5 g, Sodium 551.8 mg, Sugar 16.2 g

CABBAGE PACKAGES FILLED WITH CREAMED ONIONS, BACON AND SAGE

Cabbage Packages Filled with Creamed Onions, Bacon and Sage image

Categories Dairy Onion Pork Vegetable Side Bake Bacon Winter Cabbage Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 16

Number Of Ingredients 10

Ingredients

1 large whole head green cabbage
1 large whole head red cabbage
4 quarts water
2 tablespoons salt
1 pound thick-sliced bacon, cut crosswise into 1/4-inch strips
1 3/4 pounds onions (about 3 medium), thinly sliced
3/4 cup whipping cream
2 tablespoons plus 2 teaspoons chopped fresh sage
1 teaspoon fennel seeds
1/4 cup olive oil

Steps:

Using sharp knife, cut deep cone-shaped incision into bottom of each cabbage; remove cores. Bring 4 quarts water and salt to boil in large saucepan. Add whole green cabbage and cook until leaves soften, about 7 minutes, turning occasionally. Transfer cabbage to colander and drain, cut side down. Gently pull off 8 leaves. If necessary, boil leaves about 3 minutes longer until leaves are soft enough to bend easily. Trim thick ribs from leaves. Repeat with whole red cabbage.
Cook bacon in heavy large skillet over medium heat until crisp, stirring occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper towels. Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings from skillet. Add onions and sauté until tender and just beginning to brown, about 20 minutes. Add cream, sage and fennel seeds. Simmer over medium heat until cream thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season to taste with salt and pepper.
Preheat oven to 350°F. Butter heavy large baking sheet. Place 1 cabbage leaf on work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat with remaining cabbage leaves and onion mixture. Arrange packages seam side down on prepared baking sheet. Brush tops with olive oil. Cover baking sheet with foil. (Can be prepared 1 day ahead. Refrigerate.) Bake packages until heated through, about 25 minutes.

Tips:

Select the right onions: Choose medium or large yellow onions for a sweet and mild flavor. If using red onions, expect a slightly sharp taste.
Slice the onions thinly: This helps them cook evenly and quickly. Use a sharp knife or a mandoline for uniform slices.
Sauté the onions slowly: Cook them over medium-low heat until they are soft and caramelized. Be patient as this process can take 20-30 minutes.
Add a splash of wine or broth: This deglazes the pan and adds extra flavor to the dish. Use white wine for a lighter taste and red wine for a richer flavor.
Use fresh sage: It's essential for the classic creamed onion flavor. Chop it finely before adding it to the pan.
Don't overcook the cream: Bring it to a simmer and stir constantly to prevent curdling. Remove from heat as soon as it thickens slightly.
Serve immediately: Creamed onions are best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Creamed onions are a delicious and versatile side dish that can be enjoyed with various main courses. Whether you prefer a classic recipe or something with a twist, there's a creamed onion recipe out there to suit your taste. So next time you're looking for a creamy, flavorful side dish, give creamed onions a try. You won't be disappointed!