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    You are in: Home / Recipes / Creamed Onions & Carrots Recipe
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    Creamed Onions & Carrots

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    CountryLady's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Onions Recipes

    Ratings & Reviews:

    • on December 06, 2007

      45

      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 !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2006

      55

      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:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2004

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamed Onions & Carrots

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 98.2
     
    Calories from Fat 41
    41%
    Total Fat 4.5 g
    7%
    Saturated Fat 2.7 g
    13%
    Cholesterol 14.0 mg
    4%
    Sodium 249.6 mg
    10%
    Total Carbohydrate 12.0 g
    4%
    Dietary Fiber 1.9 g
    7%
    Sugars 5.9 g
    23%
    Protein 1.8 g
    3%

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