Creamed Onions with Sage: A Decadent and Aromatic Side Dish

Creamed onions are a classic comfort food, often relegated to holiday side dish status. But why limit yourself? This recipe elevates the humble creamed onion with the addition of fragrant sage, transforming it into a dish worthy of any weeknight meal or special occasion. The earthy sage complements the sweetness of the onions beautifully, creating a symphony of flavors that’s both comforting and sophisticated. This recipe is surprisingly easy to make, and the results are guaranteed to impress.

## Why This Recipe Works

* **Slow Cooking for Sweetness:** The key to perfect creamed onions is to cook them slowly and gently. This allows the natural sugars in the onions to caramelize, resulting in a sweeter, more complex flavor. Rushing the process will lead to harsh, undercooked onions. We want them meltingly tender.
* **Sage’s Aromatic Touch:** Fresh sage is the star of the show here. Its pungent, earthy aroma adds depth and complexity to the creamy sauce. Don’t skimp on the sage! If you only have dried sage, use about a teaspoon, but fresh is always best.
* **Creamy, Not Heavy:** We’re using a combination of heavy cream and milk to create a rich and creamy sauce without being overly heavy. This keeps the dish balanced and allows the flavor of the onions and sage to shine through.
* **Simple Ingredients, Big Flavor:** This recipe relies on simple, readily available ingredients. The magic lies in the technique and the combination of flavors.

## Ingredients

* 2 pounds small white onions, peeled (about 20-25 onions)
* 4 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1/4 cup all-purpose flour
* 2 cups whole milk
* 1 cup heavy cream
* 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
* 1/4 cup freshly chopped sage leaves
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste
* Optional: 1 tablespoon sherry vinegar or dry sherry
* Optional: Chopped fresh parsley for garnish

## Equipment

* Large skillet or Dutch oven
* Sharp knife
* Cutting board
* Measuring cups and spoons
* Whisk

## Step-by-Step Instructions

Follow these detailed instructions for perfect creamed onions with sage every time:

**1. Prepare the Onions:**

* **Peeling the Onions:** Peeling small white onions can be a bit tedious, but it’s essential. To make it easier, you can blanch them briefly in boiling water for a minute or two, then plunge them into ice water. This loosens the skins, making them easier to peel. Alternatively, you can trim off the root end and a small portion of the top, then make a shallow slit down the side of each onion and peel away the skin.
* **Choosing the Right Onions:** Look for small, firm white onions that are similar in size. This will ensure that they cook evenly. Avoid onions that are soft or have blemishes.

**2. Sauté the Onions:**

* **Melting the Butter and Oil:** In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. The olive oil helps prevent the butter from burning. Swirl the pan to ensure the butter and oil are evenly distributed.
* **Adding the Onions:** Add the peeled onions to the skillet and toss to coat them in the butter and oil. Make sure the onions are in a single layer as much as possible. If your skillet isn’t large enough, you may need to cook the onions in batches.
* **Sautéing to Brown:** Reduce the heat to medium-low, cover the skillet, and cook the onions, stirring occasionally, until they are softened and lightly browned, about 20-25 minutes. The onions should be tender enough to pierce easily with a fork. The browning process adds depth of flavor to the final dish. Be patient and don’t rush this step. Watch carefully to prevent burning, especially as the onions begin to caramelize. Adjust the heat if necessary.

**3. Make the Cream Sauce:**

* **Adding the Flour:** Sprinkle the flour evenly over the onions and cook, stirring constantly, for 1-2 minutes. This will create a roux, which will thicken the sauce. Make sure the flour is fully incorporated and doesn’t clump. Cook the roux briefly to remove the raw flour taste. If the mixture seems too dry, add a little more butter or olive oil.
* **Whisking in the Liquids:** Gradually whisk in the milk, heavy cream, and chicken broth. Start with a small amount of liquid, whisking constantly to prevent lumps from forming. Once the mixture is smooth, add the remaining liquid and continue whisking until well combined. Ensure there are no lumps. If lumps do form, you can try whisking vigorously or using an immersion blender to smooth out the sauce.
* **Simmering the Sauce:** Bring the sauce to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened slightly, about 5-10 minutes. The sauce should be thick enough to coat the back of a spoon. Be careful not to let the sauce boil, as this can cause it to curdle. If the sauce becomes too thick, you can thin it out with a little more milk or broth.

**4. Add Sage and Seasoning:**

* **Adding the Sage:** Stir in the chopped fresh sage leaves and nutmeg. The heat from the sauce will release the aroma of the sage. If using dried sage, add it earlier, along with the flour, to allow it to rehydrate and infuse its flavor into the sauce.
* **Seasoning to Taste:** Season with salt and freshly ground black pepper to taste. Start with a small amount of salt and pepper, then taste and adjust as needed. Remember that the flavor of the dish will intensify as it cools.
* **Optional: Adding Sherry Vinegar or Dry Sherry:** For a touch of acidity and complexity, stir in the sherry vinegar or dry sherry, if using. This will help balance the richness of the cream sauce.

**5. Finishing Touches:**

* **Simmering to Blend Flavors:** Continue to simmer the creamed onions over low heat for another 5 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
* **Serving:** Serve the creamed onions hot, garnished with chopped fresh parsley, if desired. They can be served as a side dish alongside roasted meats, poultry, or fish. They also make a delicious addition to vegetarian meals.

## Tips for Success

* **Don’t Overcook the Onions:** Overcooked onions will become mushy. You want them to be tender but still hold their shape.
* **Use Fresh Sage:** Fresh sage has a much more vibrant flavor than dried sage. If you can’t find fresh sage, use dried sage sparingly.
* **Adjust the Thickness of the Sauce:** If the sauce is too thick, thin it out with a little more milk or broth. If the sauce is too thin, simmer it for a few more minutes to allow it to thicken.
* **Taste and Adjust Seasoning:** Be sure to taste the creamed onions and adjust the seasoning as needed. Salt and pepper are essential for bringing out the flavors of the other ingredients.
* **Make Ahead:** Creamed onions can be made ahead of time and reheated. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them over low heat, stirring occasionally, until heated through. You may need to add a little more milk or broth to thin out the sauce, as it will thicken as it cools.

## Variations

* **Add Bacon:** Cook diced bacon until crispy, then add it to the creamed onions along with the sage.
* **Add Mushrooms:** Sauté sliced mushrooms with the onions for a more earthy flavor.
* **Add Gruyere Cheese:** Stir in shredded Gruyere cheese for a richer, more decadent flavor.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Use Different Herbs:** Try using other herbs, such as thyme or rosemary, instead of sage.
* **Vegan Creamed Onions:** Substitute the butter with vegan butter, the milk and cream with plant-based milk and cream alternatives, and the chicken broth with vegetable broth.

## Serving Suggestions

Creamed onions with sage are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

* **Roasted Chicken or Turkey:** Creamed onions are a classic accompaniment to roasted poultry.
* **Pork Tenderloin:** The sweetness of the onions complements the savory flavor of pork tenderloin.
* **Beef Roast:** Creamed onions add a touch of elegance to a beef roast.
* **Baked Ham:** The creamy sauce is a perfect contrast to the salty ham.
* **Vegetarian Dishes:** Serve creamed onions alongside vegetarian dishes like lentil loaf or roasted vegetables.

## Nutritional Information (approximate, per serving)

* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 50-60mg
* Sodium: 200-300mg
* Carbohydrates: 20-25g
* Fiber: 2-3g
* Sugar: 8-10g
* Protein: 5-7g

*Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.*

## Creamed Onions with Sage Recipe Card

**Recipe Name:** Creamed Onions with Sage

**Prep Time:** 15 minutes

**Cook Time:** 40 minutes

**Total Time:** 55 minutes

**Servings:** 6-8

**Ingredients:**

* 2 pounds small white onions, peeled
* 4 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1/4 cup all-purpose flour
* 2 cups whole milk
* 1 cup heavy cream
* 1/2 cup chicken broth (or vegetable broth)
* 1/4 cup freshly chopped sage leaves
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste
* Optional: 1 tablespoon sherry vinegar or dry sherry
* Optional: Chopped fresh parsley for garnish

**Instructions:**

1. Peel the onions. Blanching them briefly in boiling water helps.
2. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat.
3. Add the onions and cook, covered, over medium-low heat, stirring occasionally, until softened and lightly browned, about 20-25 minutes.
4. Sprinkle the flour evenly over the onions and cook, stirring constantly, for 1-2 minutes.
5. Gradually whisk in the milk, heavy cream, and chicken broth until smooth.
6. Bring the sauce to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened slightly, about 5-10 minutes.
7. Stir in the chopped fresh sage leaves and nutmeg.
8. Season with salt and freshly ground black pepper to taste. Add sherry vinegar/sherry if using.
9. Continue to simmer over low heat for another 5 minutes, allowing the flavors to meld together.
10. Serve hot, garnished with chopped fresh parsley, if desired.

Enjoy your delectable Creamed Onions with Sage! This recipe is a delightful twist on a classic, perfect for adding a touch of elegance and flavor to any meal. Happy cooking!