Creamed Onions & Carrots

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance.

Ingredients Nutrition

Directions

  1. For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
  2. Drain, rinse under cold water& slip out of their skins.
  3. Melt butter in a large heavy bottomed frying pan over medium-high heat.
  4. Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
  5. Continue to cook, stirring often, until golden- about 2 or 3 minutes.
  6. Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
  7. Partially cover& boil gently for 5 minutes.
  8. If any of the carrots are thicker than your baby finger, slice them lengthwise.
  9. Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
  10. Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
  11. Remove bay leaf.
  12. If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
  13. Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
  14. Cover& cook over medium heat, stirring often, until mixture comes to a boil.
  15. Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
  16. Season to taste& sprinkle with parsley.

Reviews

(3)
Most Helpful

For just 2 of us (and furry friend), I halved the recipe, and started early in the afternoon - to the point of adding cream and mustard. The 25 minute boiling time evaporated most of the liquid, but I added more broth and wine, and just let the pan sit, covered. Couldn't find the whole grain mustard, so just added dijon. Since I am not usually the major chef here, was surprised to hear DH say that this could be on our Christmas buffet! Thanks, CountryLady for a new and (rather) healthy taste treat !

NurseJaney December 06, 2007

A wonderful side dish for my Sunday meal, I used frozen thawed baby onions, I did increase the garlic and mustard, and omitted the bay leaf, thanks for another winner Marg!...Kitten:)

Kittencal@recipezazz February 12, 2006

My husband said he liked this and shocked me! It was delicious and easy to make. I didn't use pearl onions, I subbed red onions and quartered them. The mustard gave a nice flavor to the dish with just a hint of sweetness. I used vegetarian chicken broth and I didn't have whole grain mustard, so used Dijon. Thanks C.L. for a tasty dish!

Sharon123 September 07, 2004

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