Sweet Creamed Onions

"A nice side dish with any roast -- beef, pork, turkey, chicken or lamb. It is important that the casserole dish be small enough so the onions touch. I use a 1 qt. souffle dish."
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Ready In:
1hr 5mins




  • With a sharp knife remove the top inch of each onion. Cut a small depression into the center of each onion (should be about the size of a walnut), keeping the outside layers intact. Reserve the removed onion for the bread dressing recipe.
  • In a small pan, melt the butter over medium heat, add the honey and reduce the heat to low. Add the cream and stir to combine well.
  • Place onions in a small buttered casserole. Spoon the cream mixture over each onion and top with grated nutmeg.
  • Bake at 350F for 45 - 60 minutes, until onions are soft and golden brown.

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I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home. My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks. We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here). I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
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