I enjoy cooking up tasty dishes and sharing the recipes I love most.
A Strange Combination . . . but Really Good!
I won't lie about where I got the idea to to make cream and whiskey onions: it was from a harlequin romance novel (a guilty pleasure of mine). The female character in the romance story, which was set in the 1800s, mentioned that creamed onions was her favorite dish. I thought it strange that she was eating onions since she was being chased by a handsome man and kissing was involved—but this article isn't about harlequin plot issues.
I had never heard of creamed onions before and was intrigued. I really like onions and love vintage recipes, so did some research to learn more about what creamed onions were.
Creamed onions is now a dish I make regularly. I've changed and adapted the recipe over time to include a nice dose of whiskey in the cream sauce and cheese on top. It's very good, and it makes a unique side dish.
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|Prep time||Cook time||Ready in||Yields|
3 to 6 servings (1 onion feeds 1 to 2 people)
- 3 onions
- 1 cup heavy whipping cream
- 1/4 cup whiskey, or another alcohol of your choosing
- 1 cup cheese of your choosing, I used mozzarella, Parmesan, and Asiago
- Salt and pepper, to taste
- Olive oil
- Preheat your oven at 350 degree Fahrenheit.
- Peel each onion and cut into thin slices. Put each slice on a baking sheet. (When I make this recipe, I usually make only 1 onion since I am the only one eating it. The cream sauce for this recipe is enough for 3 onions.)
- Season the onions with salt and pepper, and then drizzle with olive oil.
- Bake at 350 degrees for 15 minutes to start the cooking process for the onions.
- While your onions are baking, make your cream sauce. Heat up 1 cup of heavy whipping cream mixed with 1/4 cup of whisky. You could use beer or some other alcohol of your choosing.
- Bring the sauce up to a boil and cook until the whiskey and heavy whipping cream are combined.
- Pour your sauce over the onions so they are soaking in the cream sauce when they finish cooking. Sprinkle cheese on top of each onion. I got fancy with Asiago, Parmesan, and mozzarella but a simple cheddar would taste just fine.
- Turn the heat up on your oven to 450 to help get the cheese brown on the top. It's ready when the cheese turns brown and starts bubbling.
Cream and whiskey onions are really good. If you like onion rings, imagine eating one coated in cheese instead of breading and soaked in a whiskey cream sauce. The cream sauce is tasty and rich. I enjoy making this dish when I have a surplus of onions. It goes great with baked chicken or a roast beef. It's a nice side dish and very easy to make.
© 2020 Casey White