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Creamed Onions   Printer Version
Lacto Vegetarian — Carb Choices
© 2001 – 2017

I remember these from childhood. For some reason my mother loved creamed onions. However, these are made with Maureen's non-butter white sauce. You may cut this recipe in half, but look out for that "half" a drop of chili oil.
Nutritional Information
Sodium Per Recipe: 121.3 mg Sodium Per Serving: 30.3 mg
Nutrient Data Per Serving:
Calories: 80.4, Protein: 3.711 g,
Carbohydrate: 16.6 g,
Dietary Fiber: 2.028 g,
Total Sugars: 7.922 g,
Total Fat: .213 g,
Saturated Fat: .094 g,
Monounsaturated Fat: .032 g, Polyunsaturated Fat: .037 g,
Cholesterol: 1.225 mg,
Trans Fatty Acids: 0 g,
Total Omega-3 FA: .006 g,
Total Omega-6 FA: 0 g,
Calcium: 103.2,
Potassium: 264.5 mg,
Sodium: 30.3 mg,
Vitamin K: .463 mcg

Serves 4
  • 1 pound small white onions (18 mg)
  • 2 tablespoons white unbleached all-purpose flour (.312 mg)
  • 1 cup nonfat milk with added vitamin A (102.9 mg)
  • 1 pinch ground nutmeg (.023 mg)
  • 1 pinch onion powder (.084 mg)
  • 1 drop sesame chili oil (trace)
    Trim ends off onions. Place into medium pot of boiling water to blanch. Remove, lower heat on water to bring down to simmer. Cool onions a bit then slip skins off. Return to water and simmer until tender.

    In a saucepan, scald the nonfat milk, gradually stir in the flour until smooth. Add nutmeg, onion powder and pepper and stir until smooth and blended. Add onions and cook until thick and smooth.

    ¹ Nonfat milk or 1% milk works.
    ² Just one drop. No more.

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