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Baked Creamed Onions

 Baked Creamed Onions
I often fix this comforting dish for my grown children when they visit. They love it when I double the recipe so they can take leftovers home! This recipe can be prepared a day ahead and refrigerated before baking.
5 ServingsPrep: 30 min. Bake: 30 min.


  • 5 medium onions, sliced and separated into rings
  • 3 tablespoons butter
  • 3/4 cup water
  • 1/8 teaspoon ground allspice
  • 2 tablespoons all-purpose flour
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons dry bread crumbs


  • In a large skillet, saute onions in butter for 5 minutes. Add water
  • and allspice; bring to a boil. Reduce heat; cover and simmer for
  • 15-20 minutes or until tender.
  • Combine flour and evaporated milk until smooth; gradually stir into
  • the onion mixture. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Stir in sugar and salt.
  • Transfer to a greased 1-qt. baking dish; sprinkle with cheese and
  • bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or
  • until bubbly. Yield: 5 servings.
Nutritional Facts: 1/2 cup equals 192 calories, 9 g fat (6 g saturated fat), 29 mg cholesterol, 367 mg sodium,

2 of 2

Baked Creamed Onions (continued)

Nutritional Facts: 22 g carbohydrate, 3 g fiber, 5 g protein.