My mother always made creamed onions for Thanksgiving and Christmas and it was one of my favorite side dishes. I’ve taken the fat, dairy, and gluten out of it but I think its just as good as the original. I’ve taken it to holiday dinners and everyone always enjoyed it.
Preheat oven to 350 degrees. Grease a casserole dish. In a quart saucepan combine:
- 3/4 cups non-dairy milk (don’t use soy but any other will work but remember this is a savory dish so you don’t want a sweeter milk; hemp or rice work well)
- 3/4 cup of the juice drained from your jarred small white onions (or if you’ve used fresh small white onions that you boiled first, use 1 cup of the boiling liquid) [if you don’t have 3/4 cup of the drained liquid, add non-dairy milk to make up the difference]
- Salt and pepper to taste
- 2-3 tablespoons brown rice flour
Whisk into the milk and cook until thickened, about 5 minutes.
Steam:
- 12 ounces of frozen peas
Once you’ve drained the peas, add them along with 1 15 ounce jar of small white onions (after you drain the liquid into the sauce above) (or 1 1/2 cups if you used fresh ones) to the sauce. Mix well and pour into the greased casserole dish. For a topping, you can use 1/2 cup of gluten-free bread crumbs mixed into 1/4 cup of olive oil with some herbs, salt and pepper OR 1/2 cup of shredded non-dairy cheese. Or, even better, use the onion and bread crumb topping used for the Green Bean Casserole but mix in a 1/4 cup of shredded non-dairy cheese.
cookingwithoutallergens 