Grandma’s Famous Creamed Onions Au Gratin

The scent alone transports me back to holidays spent in my grandmother’s cozy kitchen. I remember the way she’d hum softly as she stirred the creamy sauce, her hands moving with practiced grace. Those creamed onions, bubbling under a blanket of golden cheese, were a constant, comforting presence on our holiday table – a dish that tasted of love and family traditions. This recipe is more than just a set of instructions; it’s a piece of my heart.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

• 2 tablespoons butter
• 14 ounces frozen petite whole onions, thawed (Birds Eye brand recommended)
• 2 tablespoons flour
• 1/3 cup dry white wine
• 1/4 teaspoon minced fresh leaf thyme
• 1/3 cup cream or 1/3 cup half-and-half
• 1/4 teaspoon dry mustard (or prepared horseradish)
• 1 pinch freshly grated nutmeg
• 1 pinch white pepper
• Kosher salt, to taste
• 1/2 cup grated sharp cheddar cheese
• 1/2 teaspoon thinly snipped fresh chives, to garnish

Equipment Needed

• 1-2 quart saucepan
• Grater
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. Begin by thawing one 14-ounce bag of Bird’s Eye Frozen Petite Whole Onions. Once thawed, let them drain thoroughly to remove excess water. This is a crucial step to prevent a watery final dish.
2. Mince approximately 1/4 teaspoon of fresh thyme leaves. Set aside.
3. Grate 1/2 cup of sharp cheddar cheese. Set aside. Using freshly grated cheese is recommended because pre-shredded cheese often contains cellulose, which can hinder its melting ability.
4. In a 1-2 quart saucepan, melt 2 tablespoons of butter over medium heat. Be careful not to brown the butter.
5. Add the drained onions to the melted butter. Raise the heat to medium-high.
6. Stir the onions constantly as they cook, until they begin to caramelize. This process may take a few minutes, but it’s important for developing a rich, sweet flavor. Watch closely to prevent burning.
7. Sprinkle 2 tablespoons of flour over the caramelized onions.
8. Stir the flour into the onions for 1 minute. This creates a roux, which will thicken the sauce. Make sure the flour is evenly distributed and cooked through to avoid a raw flour taste.
9. Deglaze the pan with 1/3 cup of dry white wine. Use a wooden spoon to scrape the bottom of the pan, lifting any browned bits that have accumulated. These bits, known as fond, are packed with flavor.
10. Add the minced thyme to the wine and onion mixture. Stir well until the wine has evaporated. This usually takes a minute or two.
11. Reduce the heat to medium-low.
12. Add 1/3 cup of cream or half-and-half to the pan.
13. Stir continuously until the sauce is warmed and thickened. This should take a few minutes. Avoid boiling the cream, as it can curdle.
14. Season the sauce with 1/4 teaspoon of dry mustard (or prepared horseradish for a bit of a kick), 1 pinch of freshly grated nutmeg, 1 pinch of ground white pepper, and kosher salt, to taste. Be mindful of the salt content, as the cheese will also add saltiness.
15. Remove the saucepan from the heat.
16. Add the grated cheese to the sauce.
17. Stir until the cheese is completely melted and the sauce is smooth and creamy.
18. Garnish with thinly snipped fresh chives and serve immediately.

Expert Tips & Tricks

• Don’t overcrowd the pan: Ensure the onions have enough space to caramelize properly. If necessary, cook them in batches.
• Use a good quality wine: The flavor of the wine will impact the final dish. Choose a dry white wine that you would enjoy drinking. Pinot Grigio or Sauvignon Blanc work well.
• Adjust the seasoning: Taste the sauce before adding the cheese and adjust the salt and pepper as needed.
• For a deeper flavor: Roast the onions in the oven before adding them to the sauce. Toss them with olive oil and roast at 400°F (200°C) for about 20 minutes, or until they are tender and slightly caramelized.
• Make ahead: The creamed onion mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Reheat gently before adding the cheese and serving.

Serving & Storage Suggestions

Serve Grandma’s Creamed Onions Au Gratin hot, right from the saucepan, garnished with fresh chives. This dish is a classic side for holiday dinners, especially alongside roasted meats like ham or turkey. It also pairs well with grilled chicken or fish.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, gently warm the creamed onions in a saucepan over low heat, stirring occasionally. You can also reheat them in the microwave, but be careful not to overheat them, as the sauce may separate. Freezing is not recommended, as the texture of the sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	236.9 kcal	N/A
Calories from Fat	N/A	64%
Total Fat	16.8 g	25%
Saturated Fat	10.5 g	52%
Cholesterol	52.2 mg	17%
Sodium	150.2 mg	6%
Total Carbohydrate	13.6 g	4%
Dietary Fiber	1.8 g	7%
Sugars	4.5 g	N/A
Protein	5.6 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Ensure the flour you use is a gluten-free blend. A 1:1 gluten-free all-purpose flour works well.
• Dairy-Free: Substitute the butter with a plant-based butter alternative. Use a non-dairy cream or half-and-half (cashew cream or oat cream are good options) and a dairy-free cheddar cheese alternative.
• Spice it up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
• Herb Variations: Experiment with different herbs, such as fresh rosemary or tarragon, instead of thyme.
• Cheese Variations: Try using Gruyere, Parmesan, or a blend of cheeses for a different flavor profile.
• Vegetable Additions: Incorporate other vegetables, such as sautéed mushrooms or roasted garlic, for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I use fresh onions instead of frozen?
A: Yes, you can use fresh onions. Peel and quarter about 1 pound of small onions. You may need to adjust the cooking time to ensure they are tender.

Q: What is the best type of white wine to use?
A: A dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay works well. Avoid sweet wines.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the creamed onion mixture ahead of time and store it in the refrigerator for up to 24 hours. Reheat gently before adding the cheese and serving.

Q: What if my sauce is too thick?
A: Add a little more cream or half-and-half, a tablespoon at a time, until you reach the desired consistency.

Q: What if my sauce is too thin?
A: Make a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water. Stir it into the sauce and cook until it thickens.

Final Thoughts

Grandma’s Creamed Onions Au Gratin is more than just a recipe; it’s a taste of home and a reminder of cherished memories. I encourage you to try this recipe and create your own memories around this classic dish. Feel free to experiment with variations and substitutions to make it your own. Don’t be afraid to share your feedback and let me know how it turns out! This dish pairs perfectly with a crisp, dry white wine or a sparkling cider. Enjoy!