Creamed Onions & Carrots

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“This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance.”
1hr 30mins

Ingredients Nutrition


  1. For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
  2. Drain, rinse under cold water& slip out of their skins.
  3. Melt butter in a large heavy bottomed frying pan over medium-high heat.
  4. Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
  5. Continue to cook, stirring often, until golden- about 2 or 3 minutes.
  6. Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
  7. Partially cover& boil gently for 5 minutes.
  8. If any of the carrots are thicker than your baby finger, slice them lengthwise.
  9. Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
  10. Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
  11. Remove bay leaf.
  12. If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
  13. Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
  14. Cover& cook over medium heat, stirring often, until mixture comes to a boil.
  15. Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
  16. Season to taste& sprinkle with parsley.

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