Best 2 Creamed Onions And Sage Recipes

Embark on a culinary journey with our delectable Creamed Onions and Sage, a symphony of flavors that will tantalize your taste buds. This classic dish, steeped in tradition, unveils a harmonious blend of sweet onions, aromatic sage, and a velvety cream sauce, creating a comforting and irresistible side dish or elegant vegetarian main course.

Uncover the secrets of two extraordinary variations – the classic Creamed Onions and Sage, where the natural sweetness of the onions takes center stage, and the tantalizing Blue Cheese Creamed Onions and Sage, where tangy blue cheese adds a touch of piquancy to the creamy delight. Both recipes are meticulously crafted, ensuring a seamless cooking experience and a dish that will leave a lasting impression on your palate.

Here are our top 2 tried and tested recipes!

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 firm, medium-sized yellow or white onions for the best flavor and texture.

Slice Onions Evenly: Consistent slices ensure even cooking and help the onions caramelize properly.

Use Unsalted Butter: Unsalted butter allows you to control the amount of salt in the dish and prevents it from becoming too salty.

Cook Onions Slowly: Low and slow cooking caramelizes the onions and brings out their natural sweetness.

Add Fresh Herbs: Fresh sage adds a delightful earthy flavor to the dish. You can also experiment with other herbs like thyme or rosemary.

Use a Good Quality Stock: The stock you use makes a big difference in the flavor of the dish. Opt for a flavorful chicken or vegetable stock.

Adjust Seasoning to Taste: Taste the dish before serving and adjust the seasoning accordingly. Add more salt, pepper, or herbs if needed.

Conclusion:

Creamed onions and sage is a versatile and flavorful side dish that pairs well with various main courses. Whether you prefer a classic preparation or a modern twist, following these tips will help you create a delicious and memorable dish. The delicate sweetness of caramelized onions, combined with the aromatic sage and creamy sauce, makes this dish a perfect accompaniment to your favorite proteins or vegetables. Experiment with different herbs and spices to create your unique variation of this timeless recipe. Enjoy!