Creamed Onions


May 13

The best onions for this are Bermuda or Pearl, and the red ones contain the best phytochemicals.

Don’t you just hate how recipe bloggers give you their entire life story before you actually see the recipe? Sometimes I wonder if I’ll ever find the recipe is all this.

You will find the recipe here, but you have to learn how I found this because it’s not the sort of thing I would have ever dreamed up.

The movie, “They Died With Their Boots On” is supposedly a biopic about George Armstrong Custer, but to call it an historical piece would be an insult to the word historical. Errol Flynn was turned down every time he attempted to join the service and fight in WWII because of his poor health. So to show his patriotism, he fought in Hollywood. He made around a dozen “fighting” films during the war, and this one is probably the most famous of that era. It was also his last, eighth and final paring with Olivia de Havilland.

In this highly fictionalized film, it’s a chance meeting with General Winfield Scott that finally gets him assigned to a cavalry regiment. It is also at this chance meeting, where he shares his “Creamed Onions” with the good General who is a connoisseur of the dish.

And that is where it started, and why I found this recipe, and modified it for you.


  • 4 cups pearl onions/Bermuda onions
  • 3 tablespoons butter
  • ½ – 1 teaspoon Konjac Flour
  • ½ teaspoon Celtic salt
  • Dash pepper
  • ¾ cup chicken broth
  • ¾ cup heavy (whipping) cream
  • ¼ cup minced fresh parsley
  • 3 tablespoons grated Parmesan cheese
  • A toping of pimento strips, pickled onions, or the like.


It the same pot you boil up your pasta noodles, add 8 cups of water and bring to a boil. Add the onions; boil until tender, 6-7 minutes (depending on thickness). Drain and rinse in cold water; peel and set aside.

In a saucepan, melt butter. Stir in the salt and pepper until, and then smooth. Gradually stir in broth and cream and bring to nearly a boil; cook more while it bubbles and stir in the parsley and cheese.

Turn off the stove and add your Konjac flour, stirring like crazy to spread it throughout the sauce and then add your onions, stir well, pour into a baking dish, cover, and refridgerate overnight.

The next day, when you’re ready to make dinner, remove it from the refrigerator at least 30 minutes before baking. Keep it covered and bake at 350° for 15 minutes. Remove the cover and stir while drizzling the sauce over the onions. Now’s the time to top the dish if you want. You can use pimentos or pickled onions or be creative. The first time I made it, I made it without the topping just to taste it naked. Then bake, uncovered, for 10 minutes longer.