Vegetarian Recipe: Baked Creamed Onions

Baked Creamed OnionsA holiday staple and popular side dish for Thanksgiving, creamed onions complete a delicious feast of Turkey, grilled pork or roast chicken healthy recipes. In this recipe, whole onions are baked with cream of celery soup, milk, grated cheese, and breadcrumbs. Onions can be a chore to peel and this recipe, which is designed for the busy lifestyle, makes use of small whole frozen onions, which can be bought in the grocery, as well as canned low-fat cream of celery soup. This way, you practically throw in all the ingredients together in the casserole dish and bake it in the oven and end up with a luscious onion side dish healthy meals. You can also use cream of mushroom instead of cream of celery soup if you prefer to make this recipe. The cheese and breadcrumbs will give the dish a nice golden color and wonderful texture.

Ingredients: 2 cup small whole frozen onions, 1 can low-fat cream of celery soup, 3 tbsp. milk, 1/2 cup grated cheddar cheese, 1 cup croutons or bread crumbs

Preparation Instructions: Baked Creamed Onions Recipe

Preheat oven to 350 degrees. Cook onions as directed on package, drain. Place in lightly greased casserole dish. Combine soup and milk. Pour over onions. Sprinkle with cheese and croutons or bread crumbs. Bake for about 15 minutes.

If you want a more flavorful dish, however, go ahead and use fresh small whole onions. One trick to make the onions sweeter is to roast them before adding them to the sauce. The onions can be roasted in a pan over high heat until they caramelize and turn a golden color. Pearl onions work especially well for this recipe, but you can also make this boiling onions. To make the onions easier to peel, you can blanche the onions in boiling water. Simply put all the onions in a bowl, pour boiling water over them and cover for about a minute. Drain all the water and the papery skin will be softer and easier to peel. This will also prevent the skin from shattering while you peel them. With a sharp knife, trim off the root end of the onion but leave a bit of the hard part intact. The onions will soften as they cook and you want to avoid them splitting apart.




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