Mr. Chili and I have been going around and around about onions lately. There was a scene in our kitchen on Monday night when I suggested cheese soup for dinner and he suggested that he cook it. This set off my alarm bells - he’s usually not huge on cooking dinner - so I asked him exactly WHY he wanted to make it. His answer was, and I’m quoting here, “COUGH*onions!*COUGH!”
You see, Mr. Chili is nowhere NEAR as fond of onions as I am, and it seems that I put a few too many of the pungent bits in my cheese soup for his liking. He insisted that we pull out a cookbook and follow the recipe exactly (I usually make cheese soup from scratch and from memory). I think he thought that, in a “real” recipe, there were no onions. He was wrong, but he stood over me to make sure that ONLY two tablespoons went into the soup, just like the recipe said.
Anyway, long story short is that my traditional contribution to holiday meals is a dish of creamed onions. Now, I know what you’re probably thinking: “CREAMED onions? Ugh! How VILE!” and, really, I wouldn’t disagree with you if I haven’t had this dish. Really, “creamed” anything doesn’t really appeal to me - all I get from “creamed” as an adjective in front of food are horrid flashbacks of nasty, half congealed things that make nightmarish sucking sounds as they’re forced out of cans. Such was the experiences of my childhood.
This recipe was originally given to me by my adopted mother, who messed with it a bit before giving it to me. I, in turn, fiddled with the recipe a little more, and I think I’ve found onion Nirvana. Trust me when I tell you, this is really very, very good.
Creamed Onions
Preheat oven to 350
In a large frying pan, combine 4T melted butter with 1c bread crumbs (I use store-bought, Italian style crumbs) and toast until slightly browned and fragrant. Set these aside and then melt 1 stick butter and sautée 3 finely chopped onions - you don’t want them to brown; only let them get soft and translucent. Sprinkle 1/4 c flour over them (I use a small colander to make sure there are no lumps) and cook 3-5 minutes, stirring the whole time.
Once the flour is cooked, slowly add 2c milk or cream (I do half milk and half whipping cream - I only eat this once or twice a year, and going low-fat seems a rip off). Season with salt and pepper, transfer to casserole, cover with crumbs, and bake 30-40 minutes or until the onions are thick and bubbly and the crumbs are crispy.
I make this a day ahead, skipping the baking step. The whole thing cools on the counter until it’s really cool (otherwise, condensation collects on the lid and the crumbs get mushy) and stashed, covered, in the fridge. The next day, the casserole gets popped, UNcovered, into the oven until it’s heated through and yummy. Then, my aunt-in-law, my twin brother-in-law and I fight over the stuff at the holiday table.
What food traditions do YOU love?
I love creamed onions. I’ll have to try this. I make a yam and apple dish that seems to go over well.
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I’ve had onion pie before and it was pretty good. Wouldn’t have a clue about how it was made though…. plenty of creamy goodness and onions.
I love onions and prefer not to even think about doing without them.
My mother raised me on a rice and raisin (and ONION) stuffing that I drool over even while MAKING it. This year, I am also making a double dose of a yam and pineapple dish my kids clamor for, So much yumness. ENJOY!!
I don’t like creamed onions.
This morning I chopped the onions for the stuffing. I often take this task off my honey because she reacts so strongly to onion attacks (eyes, nose, etc.). I usually have no problem. Today, these onions must have been exceptionally powerful, or I’ve lost my “immunity.” Whew!
Anyway, I love onions.
Happy Thanksgiving.
Love love love onions. Anyway you want to fix them, I’ll eat them Hell, onions are part of the holy trinity in butter saute that starts most cajun bases (onions, bell peppers, celery). I like ‘em carmelized on steak.
Holiday Tradition Food? My kids would pop up here and scream carrot souffle.