Mohamed Shili This easy Barefoot Contessa Creamed Onions is made with sweet onions, cream sherry, unsalted butter, all-purpose flour, whole milk, and Parmesan cheese. It only needs 1 hour and 30 minutes to prepare and cook, and serves 6-8 people. Serve Creamed Onions with Risotto Cakes, Buttermilk Scones, Poached Salmon or Salmon Marinade.
To make this Ina Garten Creamed Onions, you begin by preheating your oven to 375°F and greasing a gratin dish. Next, you’ll prepare and caramelize the onions in a Dutch oven with butter and cream sherry. After that, you’ll create a cheese sauce using flour, scalded milk, and Parmesan. Combine the onions with the sauce, pour into the gratin dish, and top with panko crumbs. Bake until bubbly and golden brown.
Ina Garten Creamed Onions Ingredients
- 3 pounds sweet onions (Vidalia, Walla Walla, or Maui onions)
- 3 tablespoons cream sherry
- 6 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 cup whole milk, scalded
- 1 cup freshly grated Parmesan cheese
- Kosher salt and pepper to taste
- 1/2 cup panko crumbs
How To Make Ina Garten Creamed Onions
- Preheat Oven: Set your oven to 375°F and lightly grease a gratin dish or medium casserole.
- Prepare Onions: Cut the onions in half length-wise and peel them. Slice these halves into thick wedges.
- Caramelize Onions: In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onions and cook until they’re soft and caramelized, which takes about 40 minutes. Add the sherry and let it simmer until it evaporates.
- Make Cheese Sauce: In the same Dutch oven, melt 3 tablespoons of butter. Stir in the flour and cook for a minute. Add the scalded milk and whisk until the sauce thickens. Remove from heat, add the Parmesan cheese, and season with salt and pepper.
- Assemble and Bake: Combine the onions with the cheese sauce and pour into the gratin dish. Melt the remaining tablespoon of butter and mix it with the panko crumbs. Sprinkle this over the onions. Bake until bubbly and golden brown, about 30 minutes.
What To Serve With Creamed Onions
For a well-balanced meal, serve creamed onions with roast beef, mashed potatoes, green bean casserole, and a simple garden salad. These sides offer a variety of textures and flavors that pair well with the creamy and sweet nature of the onions.
How To Store Creamed Onions
In The Fridge:
Store the creamed onions in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Make sure the container is sealed properly to maintain the dish’s freshness and flavor.
In The Freezer:
You can freeze creamed onions for longer storage. Place them in a freezer-safe container, leaving some space at the top for expansion. They can be stored in the freezer for up to 2-3 months.
How To Reheat Creamed Onions
In the microwave, heat them in a microwave-safe dish, stirring occasionally to ensure even heating. On the stovetop, place the creamed onions in a saucepan and warm over low heat, stirring frequently to prevent sticking.
Check out More Recipes From Ina Garten:
- Ina Garten Potato Gratin
- Ina Garten Corn Soufflé Recipe
- Barefoot Contessa Baked French Toast Casserole
Ina Garten Creamed Onions
Description
This easy Barefoot Contessa Creamed Onions is made with sweet onions, cream sherry, unsalted butter, all-purpose flour, whole milk, and Parmesan cheese. It only needs 1 hour and 30 minutes to prepare and cook, and serves 6-8 people. You may want to serve your Creamed Onions with mashed potatoes, green bean casserole, garden salad, and roasted carrots.
Ina Garten Creamed Onions Ingredients
How To Make Ina Garten Creamed Onions
- Preheat Oven: Set your oven to 375°F and lightly grease a gratin dish or medium casserole.
- Prepare Onions: Cut the onions in half length-wise and peel them. Slice these halves into thick wedges.
- Caramelize Onions: In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onions and cook until they’re soft and caramelized, which takes about 40 minutes. Add the sherry and let it simmer until it evaporates.
- Make Cheese Sauce: In the same Dutch oven, melt 3 tablespoons of butter. Stir in the flour and cook for a minute. Add the scalded milk and whisk until the sauce thickens. Remove from heat, add the Parmesan cheese, and season with salt and pepper.
- Assemble and Bake: Combine the onions with the cheese sauce and pour into the gratin dish. Melt the remaining tablespoon of butter and mix it with the panko crumbs. Sprinkle this over the onions. Bake until bubbly and golden brown, about 30 minutes.
