Mustardy Creamed Onions

I don’t generally spend that much time on side dishes; I generally prefer my veggies as close to their natural state as possible and usually serve them steamed or lightly dressed in some manner. Sometimes, though, a recipe for a fussier side dish strikes my fancy. Here is my take on these Gratineed Mustard Creamed Onions from Epicurious. As it was just me and Mark, I halved the recipe and rather than broiling it, finished it off in the toaster oven so I didn’t have to heat the oven up for just a couple minutes of broiling.

Mustardy Creamed Onions

1 lb pearl onions
1 Tbsp vegan margarine
1 Tbsp all-purpose flour
3/4 cup non-dairy milk
1 1/2 Tbsp cream sherry
1 1/2 tsp Dijon mustard
1 1/2 tsp grainy mustard (I used the balsamic mustard from Jes at Cupcake Punk.)
1/8 tsp grated nutmeg
salt and pepper to taste (I used white pepper)
1/4 cup vegan Parmesan or Dragonfly’s Bulk, Dry Uncheese

Bring a pot of water to a boil, add some salt, and then cook the onions (in their skins) until soft (the original recipe says 25 to 30 minutes; I think it was closer to 20 minutes for me).

Drain the onions.

Allow the onions to cool. Meanwhile, measure the remaining ingredients. (My milk is brown because I whisked the sherry into it.)

Melt the margarine over medium heat, then whisk in the flour, cooking for a minute or two.

Slowly whisk in the liquids, then simmer for 5 to 10 minutes, until thickened, whisking frequently.

Meanwhile, pop the onions out of their skins.

Whisk the mustards, nutmeg, and salt and pepper into the sauce.

Add the onions and cook another 5 minutes.

Transfer to a small, shallow baking dish and top with vegan parmesan or uncheese.

Bake in toaster oven at highest heat for about 5 minutes or until bubbly and browned.

Serve!

This was good, despite it being a little annoying having to deal with the onions, which were a little too soft to pop out of their skins as easily as I remember it being when I’ve only cooked them for 5 minutes or so. Mark eats a lot faster than me and after he finished his, he was stealing onions from my plate before finally going to get seconds for himself. I will make this again, perhaps even for Thanksgiving. I might also experiment with different kinds of “cheese” for the topping.

Miss Brachtune has had a wonderful weekend, I must say. Uncle Fortinbras came down from Baltimore Thursday afternoon to go to a concert with us and stayed through to today. While Mark and I were at work Friday, Brachtune sat on Uncle Fortinbras’ lap all day, Saturday she spent all day sitting on Mark’s lap while he was working in his office, and today she spent sleeping on me while Fortinbras and I recovered from a late night by watching The Office all day. I don’t know what she’s going to do tomorrow when she finds herself without a lap for most of the day. She’ll probably spend most of it in the surrogate lap – it’s a pet bed I fitted with a heated cushion – I rigged up for her. Here are some pictures I took yesterday of her looking exceedingly cute in it.

10 Comments »

  1. Josiane Said,

    November 22, 2009 @ 10:35 pm

    Interesting recipe! I don’t think I’ve ever bought pearl onions: they feel kinda fancy to me, but sometimes you just need something fancy… so thanks for sharing the perfect recipe for those occasions!

  2. Josiane Said,

    November 22, 2009 @ 10:35 pm

    Interesting recipe! I don’t think I’ve ever bought pearl onions: they feel kinda fancy to me, but sometimes you just need something fancy… so thanks for sharing the perfect recipe for those occasions!

  3. trinity Said,

    November 23, 2009 @ 4:22 pm

    YIPPEE! I have a bag of pearl onions that I need to use! Your blog is the best ever.

  4. trinity Said,

    November 23, 2009 @ 4:22 pm

    YIPPEE! I have a bag of pearl onions that I need to use! Your blog is the best ever.

  5. Jes Said,

    November 29, 2009 @ 7:47 am

    Mmm I’m really liking this idea. I’ve never played around with pearl onions before but with mustard they can’t be bad!

  6. Jes Said,

    November 29, 2009 @ 7:47 am

    Mmm I’m really liking this idea. I’ve never played around with pearl onions before but with mustard they can’t be bad!

  7. Sue Said,

    November 21, 2010 @ 10:50 am

    I love creamed onions and make them vegan style, too. However, I use vidalia onions. I love their succulent nature. I find pearl onions to be rather tough… The outer layers, anyway. I either will keep the vidalias whole, as I love their flat lentilicular shape, or slice them.

    Thanx for the recipe using a roux and almond milk, which is what may use, or cashew milk made from processing cashews with water.

  8. Sue Said,

    November 21, 2010 @ 10:53 am

    And I enjoyed reading about your cat. She is lovely. I have a big tortoiseshell cat named ally.

  9. Maija Haavisto Said,

    May 28, 2011 @ 2:10 pm

    I’ve never had creamed onions, but that sounds very good (too bad my husband doesn’t like mustard). Sounds like it would make a nice dish to serve to guests, too.

  10. Susie Said,

    November 21, 2012 @ 4:04 pm

    This recipe has become a Thanksgiving staple. Thanks for sharing!

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