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Creamy Onion Bake

 Creamy Onion Bake
The idea of onions starring in a side dish never dawned on me until my mother-in-law shared this recipe and asked me to make it for a holiday dinner. It's been a staple ever since.
6-8 ServingsPrep: 25 min. Bake: 30 min.


  • 6 medium onions, halved and thinly sliced
  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups half-and-half cream
  • 2 celery ribs, diced
  • 1/4 cup pecan halves
  • Grated Parmesan cheese and paprika


  • In a large skillet, saute onions in 3 tablespoons butter until
  • tender. Remove with a slotted spoon and set aside. In the same
  • skillet, melt remaining butter; stir in flour, salt and pepper until
  • smooth. Gradually stir in cream. Bring to a boil; cook and stir for
  • 2 minutes or until thickened and bubbly.
  • Place celery in a small saucepan and cover with water. Cover and cook
  • over medium heat until tender; drain. In a greased 2-qt. baking
  • dish, combine the onions, celery and pecans. Stir in the cream
  • mixture. Sprinkle with Parmesan cheese and paprika. Cover and bake
  • at 350° for 30-35 minutes or until bubbly and heated through.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 203 calories,

2 of 2

Creamy Onion Bake (continued)

Nutritional Facts: 14 g fat (8 g saturated fat), 42 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.