Reviews (2) Add Rating & Review 146 Ratings 5 star values: 22 4 star values: 37 3 star values: 55 2 star values: 29 1 star values: 3 Martha Stewart Member Rating: 3 stars 11/22/2018 I agree with the other reviewer, the measurement on the salt has to be incorrect. It was so salty it was not edible. With 1/2 tsp instead for 3/4 TBS, I would rate it 5 stars Martha Stewart Member Rating: 3 stars 11/27/2016 Too much salt! The recipe definitely has a typo and must mean 3/4 teaspoon, not 3/4 tablespoon. The first batch of sauce was ruined with salt and I had to start over. The second batch was delicious though. I used about a 1/2 tsp the second time and also added a squirt of lemon juice in the end for some brightness, which I thought made a nice difference.
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Gallery Creamed Onions with Sage Credit: Marcus Nilsson Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Ingredients Ingredient Checklist 8 cups water 2 3/4 tablespoons coarse salt, divided 2 bags (10 ounces each) pearl onions, unpeeled 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk 1/4 teaspoon freshly grated nutmeg 4 sprigs fresh sage (with about 16 leaves)
Gallery Creamed Onions with Sage Credit: Marcus Nilsson
Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Gallery
Creamed Onions with Sage Credit: Marcus Nilsson
Creamed Onions with Sage
Credit: Marcus Nilsson
Creamed Onions with Sage
Recipe Summary prep: 30 mins total: 45 mins Servings: 8
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 8
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 8
8
Ingredients
Ingredients
- 8 cups water 2 3/4 tablespoons coarse salt, divided 2 bags (10 ounces each) pearl onions, unpeeled 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk 1/4 teaspoon freshly grated nutmeg 4 sprigs fresh sage (with about 16 leaves)
Directions
Bring water to a boil in a large saucepan, then add 2 tablespoons salt. Add onions, and cook until just tender, about 12 minutes. Drain. When cool enough to handle, trim root ends with a paring knife, and pop onions out of their skins. Let dry on a paper-towel-lined baking sheet.
Melt butter in a small saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 1 1/2 minutes. Slowly whisk in milk. Raise heat to medium-high, and bring to a boil, whisking frequently. Stir in remaining 3/4 tablespoon salt, the nutmeg, and sage. Reduce heat to low, and cook, stirring occasionally, until thickened, 12 to 15 minutes.
Stir in onions, and cook over low heat until heated through, 5 to 10 minutes. Discard sage, retaining a few leaves for garnish if desired.
Reviews (2)
Add Rating & Review 146 Ratings 5 star values: 22 4 star values: 37 3 star values: 55 2 star values: 29 1 star values: 3
Martha Stewart Member Rating: 3 stars 11/22/2018 I agree with the other reviewer, the measurement on the salt has to be incorrect. It was so salty it was not edible. With 1/2 tsp instead for 3/4 TBS, I would rate it 5 stars Martha Stewart Member Rating: 3 stars 11/27/2016 Too much salt! The recipe definitely has a typo and must mean 3/4 teaspoon, not 3/4 tablespoon. The first batch of sauce was ruined with salt and I had to start over. The second batch was delicious though. I used about a 1/2 tsp the second time and also added a squirt of lemon juice in the end for some brightness, which I thought made a nice difference.
Reviews (2)
Add Rating & Review 146 Ratings 5 star values: 22 4 star values: 37 3 star values: 55 2 star values: 29 1 star values: 3
Add Rating & Review
146 Ratings 5 star values: 22 4 star values: 37 3 star values: 55 2 star values: 29 1 star values: 3
146 Ratings 5 star values: 22 4 star values: 37 3 star values: 55 2 star values: 29 1 star values: 3
146 Ratings 5 star values: 22 4 star values: 37 3 star values: 55 2 star values: 29 1 star values: 3
5 star values: 22 4 star values: 37 3 star values: 55 2 star values: 29 1 star values: 3
Martha Stewart Member Rating: 3 stars 11/22/2018 I agree with the other reviewer, the measurement on the salt has to be incorrect. It was so salty it was not edible. With 1/2 tsp instead for 3/4 TBS, I would rate it 5 stars Martha Stewart Member Rating: 3 stars 11/27/2016 Too much salt! The recipe definitely has a typo and must mean 3/4 teaspoon, not 3/4 tablespoon. The first batch of sauce was ruined with salt and I had to start over. The second batch was delicious though. I used about a 1/2 tsp the second time and also added a squirt of lemon juice in the end for some brightness, which I thought made a nice difference.Martha Stewart Member
Rating: 3 stars 11/22/2018
I agree with the other reviewer, the measurement on the salt has to be incorrect. It was so salty it was not edible. With 1/2 tsp instead for 3/4 TBS, I would rate it 5 stars
Rating: 3 stars
Rating: 3 stars 11/27/2016
Too much salt! The recipe definitely has a typo and must mean 3/4 teaspoon, not 3/4 tablespoon. The first batch of sauce was ruined with salt and I had to start over. The second batch was delicious though. I used about a 1/2 tsp the second time and also added a squirt of lemon juice in the end for some brightness, which I thought made a nice difference.
All Reviews for Creamed Onions with Sage
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamed Onions with Sage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
