Best Creamed Onions Carrots 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.