Barefoot Contessa Creamed Onions is made with water, pearl onions, butter, whole milk, and quick-mixing flour. This easy Creamed Onions recipe creates a creamy side dish that takes about 35 minutes to prepare and can serve up to 4 people.
? Why You’ll Love This Creamed Onions Recipe:
- It Feels Smooth: The sauce in this recipe is really smooth and creamy because of the special flour used. It makes the dish feel very nice to eat.
- It Tastes Rich: The mix of butter and milk makes the sauce very rich and tasty, which goes really well with the sweet onions.
- Goes with Many Foods: You can serve these onions with lots of different meals, like meat or vegetarian dishes. It’s very useful to have.
- Easy to Make: You only need a few simple things to make this recipe, so you can make it quickly and easily.
? Barefoot Contessa Creamed Onions Ingredients
- ¾ cup water
- 1 teaspoon salt, plus more to taste
- 2 cups peeled pearl onions
- ¼ cup butter
- 1 ½ cups cold whole milk
- ¼ cup quick-mixing flour (such as Wondra), or more as needed
? How To Make Barefoot Contessa Creamed Onions
- Preheat the Oven: Set your oven to 400°F and place the oven rack in the middle position.
- Prepare the Water: In a small pot, bring ¾ cup of water to a boil and add 1 teaspoon of salt.
- Cook the Onions: Add 2 cups of peeled pearl onions to the boiling water. Cook for 7 minutes, or until the onions are tender. Adjust the time if you prefer firmer or softer onions.
- Reserve Cooking Water: Drain the onions, but reserve about ½ cup of the cooking water in the pot. Remove the pot from the heat temporarily.
- Melt Butter with Onions: Return the pot to the heat. Add ¼ cup of butter and the drained onions back into the pot with the reserved water. Stir until the butter is melted and the onions are well-coated.
- Prepare the Cream Sauce: In a separate bowl, whisk together 1 ½ cups of cold whole milk and ¼ cup of quick-mixing flour until smooth.
- Combine and Cook: Gradually add the milk and flour mixture to the pot with the onions, stirring constantly. Cook over medium-low heat, stirring continuously, until the sauce thickens, about 10 to 15 minutes. If the sauce is too thin, gradually add more flour until it reaches the desired consistency.
- Season and Serve: Season with additional salt to taste. Serve hot as a side dish, ideally with roasted meats or a traditional holiday dinner.
? Recipe Tips:
- Measure the Flour Right: Make sure you measure the flour exactly right. If you use too much or too little, it can make the sauce too thick or too thin.
- Watch the Onions: Pay close attention to the onions when they boil. If you cook them too little or too much, they won’t feel right in your dish.
- Keep Stirring the Sauce: Always stir the sauce while you cook it. This stops lumps and makes sure your sauce is smooth and creamy.
- Serve it Hot: Serve the onions hot right after you make them. If you reheat them, they might not taste as good or feel as creamy.
? What Can You Serve With Creamed Onions?
Creamed Onions pairs well with roast beef, grilled chicken, pork chops, or turkey. It also can be served alongside green beans, mashed potatoes, roasted carrots, or a fresh salad for a delicious meal.
? How To Store Creamed Onions?
- Refrigerate: Store the creamed onions in an airtight container. They will last for up to 3 days in the refrigerator.
- Freeze: Freeze the creamed onions in a sealed container. They can be kept for up to 1 month. Thaw in the refrigerator overnight before reheating.
? How To Reheat Leftovers Creamed Onions?
- In The Oven: Preheat your oven to 350°F. Place the creamed onions in an oven-safe dish and cover with foil. Reheat for about 10-15 minutes or until heated through.
- In The Microwave: Put the creamed onions in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through the heating time.
FAQ’S
How To Make Creamed Onions With Frozen Onions?
You can use frozen onions instead of fresh. Thaw them and drain any excess water before using them in the recipe to prevent the sauce from becoming too watery.
Can I Make Creamed Onions Ahead Of Time?
Yes, you can prepare creamed onions ahead of time and refrigerate them. Reheat in the oven or microwave before serving.
What If My Creamed Onions Is Too Thin?
If your Creamed Onions is too thin, whisk in a small amount of additional quick-mixing flour and cook for a few more minutes until it thickens.
Can I Use Regular Flour Instead Of Quick-mixing Flour?
Yes, but mix it really well to avoid lumps. You might want to cook a roux first to make sure your sauce is smooth.
Barefoot Contessa Creamed Onions Nutrition Facts
- Calories 161
- Total Fat 10g
- Saturated Fat 6g
- Cholesterol 26mg
- Sodium 118mg
- Total Carbohydrate 16g
- Dietary Fiber 0g
- Total Sugars 5g
- Protein 3g
Try More Ina Garten Recipes:
- Ina Garten White Bean Dip
- Ina Garten Caviar Dip
- Ina Garten Caramelized Onion Dip
- Ina Garten Crab Rangoon Dip
Barefoot Contessa Creamed Onions
Description
Barefoot Contessa Creamed Onions is made with water, pearl onions, butter, whole milk, and quick-mixing flour. This easy Creamed Onions recipe creates a creamy side dish that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 400°F and place the oven rack in the middle position.
- Prepare the Water: In a small pot, bring ¾ cup of water to a boil and add 1 teaspoon of salt.
- Cook the Onions: Add 2 cups of peeled pearl onions to the boiling water. Cook for 7 minutes, or until the onions are tender. Adjust the time if you prefer firmer or softer onions.
- Reserve Cooking Water: Drain the onions, but reserve about ½ cup of the cooking water in the pot. Remove the pot from the heat temporarily.
- Melt Butter with Onions: Return the pot to the heat. Add ¼ cup of butter and the drained onions back into the pot with the reserved water. Stir until the butter is melted and the onions are well-coated.
- Prepare the Cream Sauce: In a separate bowl, whisk together 1 ½ cups of cold whole milk and ¼ cup of quick-mixing flour until smooth.
- Combine and Cook: Gradually add the milk and flour mixture to the pot with the onions, stirring constantly. Cook over medium-low heat, stirring continuously, until the sauce thickens, about 10 to 15 minutes. If the sauce is too thin, gradually add more flour until it reaches the desired consistency.
- Season and Serve: Season with additional salt to taste. Serve hot as a side dish, ideally with roasted meats or a traditional holiday dinner.
Notes
- Measure the Flour Right: Make sure you measure the flour exactly right. If you use too much or too little, it can make the sauce too thick or too thin.
- Watch the Onions: Pay close attention to the onions when they boil. If you cook them too little or too much, they won’t feel right in your dish.
- Keep Stirring the Sauce: Always stir the sauce while you cook it. This stops lumps and makes sure your sauce is smooth and creamy.
- Serve it Hot: Serve the onions hot right after you make them. If you reheat them, they might not taste as good or feel as creamy.
Barefoot Contessa Creamed Onions, Ina Garten Creamed Onions