Creamed onions

[Guest guest]

In a message dated 11/15/04 1:44:40 PM Eastern Standard Time,

mdorothy@... writes:

>

>As for the creamed onions, assuming fat is not a concern for you, I have the

answer and >it's . . . well, cream. Boil whipping cream gently to thicken it

a bit, and I think you'll like it >even better than a " cream sauce " . You might

add a little grated cheese after you take it off >the heat. It will be hot

enough to melt the cheese without " breaking " it. Then toss your >onions in the

sauce and, voila!

>>>>>>

Ah, well, the recipe already calls for cream.... LOL Cook the onions in

chicken broth until a knife slips in easily, then skin the onions. melt three

tablespoons of butter in a pan, add 3 tablespoons of flour to make a roux. Cook

it for a few minutes to get a little color. Add back the onions and some of

the broth they were cooked in, then start adding cream while stirring until the

thickness and amount pleases you. Salt and pepper to taste, and voila, a

dream of a dish...

I figure I'll be having some other things at thanksgiving that aren't part of

my normal food day, so wanted to avoid other things where I could. I could

just use cream, but it won't have the same consistency, so might try a low carb

flour as long as there isn't a strong taste.

Thanks,

Stacey

[Guest guest]

Stacey, et.al,

Are we talking about baby onions or sliced large ones?

This all sounds " really good " to me.

We're hosting a Thanksgiving pot-luck & I've been wondering what to make.

Maybe this is it!!!

, T2, etc.....

________________________________________

>As for the creamed onions, assuming fat is not a concern for you, I have the

answer and >it's . . . well, cream. Boil whipping cream gently to thicken it

a bit, and I think you'll like it >even better than a " cream sauce " . You

might

add a little grated cheese after you take it off >the heat. It will be hot

enough to melt the cheese without " breaking " it. Then toss your >onions in

the

sauce and, voila!

>>>>>>

Ah, well, the recipe already calls for cream.... LOL Cook the onions in

chicken broth until a knife slips in easily, then skin the onions. melt

three

tablespoons of butter in a pan, add 3 tablespoons of flour to make a roux.

Cook

it for a few minutes to get a little color. Add back the onions and some of

the broth they were cooked in, then start adding cream while stirring until

the

thickness and amount pleases you. Salt and pepper to taste, and voila, a

dream of a dish...

I figure I'll be having some other things at thanksgiving that aren't part of

my normal food day, so wanted to avoid other things where I could. I could

just use cream, but it won't have the same consistency, so might try a low

carb

flour as long as there isn't a strong taste.

Thanks,

Stacey

[Guest guest]

Stacey wrote,

I'll look into the [Jena Marie's]

flour too. Do you think the flour would work for making a roux or gravy?

Thanksgiving is coming and I'm trying to figure out how to make my creamed

onions

and how to do the turkey gravy.

I'll let others respond about gravy, tho I've heard of people who have good

results with arrowroot. And, while of course I don't know your situation, would

a LITTLE flour be permissable for Thanksgiving for your eating plan?

As for the creamed onions, assuming fat is not a concern for you, I have the

answer and it's . . . well, cream. Boil whipping cream gently to thicken it a

bit, and I think you'll like it even better than a " cream sauce " . You might add

a little grated cheese after you take it off the heat. It will be hot enough to

melt the cheese without " breaking " it. Then toss your onions in the sauce and,

voila!

Enjoy!

Dorothy