Best 3 Creamed Onions Carrots Recipes

Creamed onions and carrots is a classic side dish that is perfect for any occasion. This creamy and flavorful side is easy to prepare but is sure to impress your guests. With its perfectly cooked vegetables and creamy sauce, it is a dish that everyone will enjoy. This article will provide you with some of the best recipes for creamed onions and carrots, so you can find the perfect one to suit your taste.

Let's cook with our recipes!

CREAMED ONIONS AND CARROTS

Creamed Onions and Carrots image

Preparing this side dish a day ahead of time gives the pleasant flavors time to meld, plus it makes the holiday itself easier on me!-Ardis Rollefson, Jackson Hole, Wyoming

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

8 cups water
2 pounds pearl onions
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/4 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded carrots

Steps:

In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.

Nutrition Facts : Calories 151 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 136mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

CREAMED ONIONS & CARROTS

Creamed Onions & Carrots image

This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance.

Provided by CountryLady

Categories Onions

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb white pearl onion (about 4 cups)
1 (1 lb) bag peeled baby carrots
1 tablespoon butter
1 teaspoon sugar
1 cup chicken broth
1/4 cup dry white wine
2 cloves garlic, minced
1 bay leaf
1/4 cup whipping cream
1 tablespoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
Drain, rinse under cold water& slip out of their skins.
Melt butter in a large heavy bottomed frying pan over medium-high heat.
Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
Continue to cook, stirring often, until golden- about 2 or 3 minutes.
Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
Partially cover& boil gently for 5 minutes.
If any of the carrots are thicker than your baby finger, slice them lengthwise.
Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
Remove bay leaf.
If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
Cover& cook over medium heat, stirring often, until mixture comes to a boil.
Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
Season to taste& sprinkle with parsley.

CREAMED ONIONS & CARROTS

CREAMED ONIONS & CARROTS image

I came across this in my recipe file and had almost forgotten it. I know it's old because the card is typed on a typewriter!! I also know it's very good, because I've made it 'way back when. Now I can make it again! Photo source: tasteofhome.com

Provided by Ellen Bales

Categories Other Side Dishes

Time 25m

Number Of Ingredients 8

Ingredients

1/2 c celery, sliced
2 Tbsp butter
1 can(s) (10.5 oz.) campbell's cream of chicken soup
1/2 c sour cream
1/4 c dry white wine
2 Tbsp chopped parsley
1 lb cooked carrots, cut in half lengthwise
1 lb cooked small whole white onions (about 16)

Steps:

1. Place butter in medium to large saucepan. Add celery and cook until tender.
2. Blend in the soup and sour cream; add wine and parsley.
3. Cut carrot halves into 2-inch pieces; add carrots and onions to pan. Heat, stirring occasionally. Serve when heated through.

Tips:

To save time, use pre-cut carrots and onions. You can find these in the produce section of most grocery stores.
If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner.
You can add other vegetables to this dish, such as celery, parsnips, or turnips.
If you want a more flavorful dish, you can add a tablespoon of minced garlic or shallots to the butter before adding the vegetables.
Serve creamed onions and carrots over mashed potatoes, rice, or noodles.

Conclusion:

Creamed onions and carrots is a classic side dish that is easy to make and always a crowd-pleaser. It is a great way to use up leftover vegetables, and it is also a budget-friendly dish. The creamy sauce is rich and flavorful, and the vegetables are tender and delicious. This dish is perfect for a weeknight meal or a special occasion.