Serious Eats
Thanksgiving Sides: Onions
[Photograph: ilovebutter on Flickr]
I didn't grow up with creamed onions, but they seem pretty luxurious to me— little orbs bathing in rich liquid, cooked until the sweetness has been coaxed forward. Of course, I wouldn't turn away a sweet-and-sour vinegar-basted onion, or a roasted, caramelized one, either. I've often felt that the humble onion doesn't get enough respect.
Are onions a star at your Thanksgiving meal?
- Creamed Onions with Bacon and Herbs [Bon Appetit]
- Thomas Keller's Creamed Pearl Onions [NYMag]
- Roasted Parmesan-Creamed Onions [SE]
- Creamy Anchos and Onions [FW]
- Roasted Cipollini Onions With Sherry Caramel [OregonLive]
- Thyme-roasted Apples and Onions [EatMakeRead]
- Gratineed Mustard Creamed Onions [Gourmet]
- Caramelized Shallots [Smitten Kitchen]
- Balsamic-Glazed Onion Wedges with Fennel [FW]
- Glazed Pearl Onions in Port with Bay Leaves [Bon Appetit]
- Lemon-Rosemary Roasted Onions and Garlic [Sunset]
- Creamed Onions [Eating Well]
- Roasted Onions with Gruyère Croutons [Bon Appetit]
- Curried Creamed Onions [Saveur]
- Roasted "Chrysanthemum" Onions [Bitten Word]
