Creamed Onions & Carrots

"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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Ready In:
1hr 30mins




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

Questions & Replies

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  1. 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 !
  2. 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:)
  3. 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!


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="">
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