If you'd like a zippier take on tradition creamed onion recipes, try these: creamy, curry-spiced sauce with a crunchy cheese topping. If you can't find jarred onions you can peel and boil 1 1/2 pounds small boiling onions. I don't like frozen onions with this recipe as they seem to have a tough little outer skin.
My Private Note
Units: US | Metric
- 4 (20 ounce) jars onions, drained
- 4 ounces butter (1 stick)
- 3 tablespoons flour
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon curry powder (to taste)
- 1/4 teaspoon paprika
- 1 1/2 cups milk, scalded
- 3 chicken bouillon cubes
- 1Heat the oven to 350 degrees.
- 2Drain jarred onions (or freshly boiled onions) well and set aside.
- 3Mix the flour with the dry spices.
- 4Scald the milk (don't let it burn) over low heat in a small saucepan.
- 5Melt butter in another saucepan over low heat. When it starts to bubble, mix in the flour-spice mixture.
- 6Gradually whisk in the scalded milk, then add the boullion cubes and bring to a boil, stirring constantly.
- 7Still stirring, boil one minute until sauce thickens.
- 8Fold in the drained onions and transfer to a (1 1/2 to 2 quart) oven-proof casserole dish.
- 9Scatter the buttered bread cubes and grated cheese over the top.
- 10Bake at 350 for 30 minutes or until bubbly and topping is starting to brown lightly.
Browse Our Top Onions Recipes
Nutritional Facts for Curried Onion Casserole
Serving Size: 1 (289 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 310.3
- Calories from Fat 145
- Total Fat 16.2 g
- Saturated Fat 10.0 g
- Cholesterol 44.5 mg
- Sodium 478.0 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 4.2 g
- Sugars 12.7 g
- Protein 7.0 g