Creamed/Scalloped Onions

Deb Wilson


This dish is a staple at every turkey dinner.


★★★★★ 1 vote

35 Min
40 Min


  • 5-6 large
    white onions
  • 3 Tbsp
    butter or margarine
  • 3 Tbsp
  • 1/2 c
  • 3 slice
    white bread
  • ·
    reserve juice from boiled or canned onions

How to Make Creamed/Scalloped Onions


  1. Peel and cut onions (I halve them then cut in 4-5 pieces from there)
    If you can find them (we can't get them here any more) you can use 2 or 3 cans of pearl onions instead of cooking reg. white onions)

    Cover with water and a dash salt and boil until just tender. Drain into a colander over a large bowl and reserve 1/4 cup of the liquid.
  2. Meanwhile make white sauce by melting 3 tbsp. butter/marg. add 3 tbsp flour, gradually add the 1/4 cup reserved onion water and 1/2 cup of milk, stir constantly over med-high heat until thick. Add dash salt, pepper and onion powder.
  3. Pour sauce over cooked onions in a greased 2 qt casserole and mix until onions are all coated.

    Butter 3 slices of bread and cut into cubes, place over onions butter side up in a single layer and bake at 350 for 25-35 minutes until bread cubes are crisp and lightly browned and sauce is bubbly.

Printable Recipe Card

About Creamed/Scalloped Onions

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Canadian

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