Creamed Onions
These creamed onions are sweet, savoury, and rich. A stovetop recipe perfect for holiday dinners but easy enough for a weeknight!
Ingredients
- ½ cup raw cashews soaked overnight or for 30 min in hot water, 65g
- 1 cup unsweetened plant-based milk 220ml
- ½ cup vegetable broth 110ml
- 2 tablespoons nutritional yeast flakes
- 1 ½ pounds pearl onions with peels removed 700g
- 2 tablespoons vegan butter
- 1 tablespoon all-purpose flour
- ⅛ teaspoon ground nutmeg
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Drain the soaked cashews and place them in a blender with plant-based milk, vegetable broth, and nutritional yeast.
- Blend until completely smooth. Set aside.
- Bring a large pot of water to a boil. Add the peeled pearl onions and boil for 5 minutes, until slightly tender. Drain and set aside.
- In a large skillet, melt the vegan butter over medium heat.
- Stir in the flour to make a roux, and cook for another 1-2 minutes, stirring constantly, until the flour is lightly golden.
- Gradually whisk in the cashew cream, ensuring there are no lumps. Continue to whisk until first bubbles appear and the sauce begins to thicken.
- Stir in the nutmeg, salt, and pepper to taste.
- Add the cooked onions to the sauce and stir to coat them evenly. Allow the onions to simmer in the sauce for 5 minutes, so they absorb some of the flavor. If the sauce thickens too much, add a bit more vegetable broth.
- Taste and adjust seasoning if needed.
- Transfer to a serving dish. Garnish with fresh parsley, if desired.
Notes
Refrigerator: Leftover creamed onions can be stored in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Place the creamed onions in a saucepan and warm over medium-low heat until warmed through, stirring occasionally. Alternatively, you can reheat them in the microwave.
To make peeling the onions easier:
- Bring a pot of water to a boil. Carefully add the pearl onions to the boiling water. Let them boil for about 1 minute. This will loosen their skins.
- While the onions are boiling, prepare a bowl of ice water. After 1 minute, remove the onions from the boiling water using a slotted spoon and immediately transfer them to the ice water. This will stop the cooking process and make them easier to handle.
- Once the onions are cool enough to handle, use a small knife to cut off the root end and peel the skin off.
Nutrition
Calories: 165kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 182mg | Potassium: 345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 377IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 1mg