Creamed Onions and Carrots

Name: Creamed Onions and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings.
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

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

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

Directions

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

1 cup: 151 calories, 11g fat (7g saturated fat), 39mg cholesterol, 136mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 2g protein.

Originally published as Creamed Onions and Carrots in Taste of Home October/November 2001

Reviews

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Average Rating:

cookingat#8

Nov 30, 2013

This is an excellent side dish, very nice change.
dancetaxi

Nov 4, 2012

I have been making creamed onions for years, but this was the first time I had ever even had creamed onions and carrots together and it was delicious. It was so good with an After Thanksgiving eggs Benedict I made. yummy