Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pkg. frozen small white onions (16 oz each)
- 1 cup water
- 3 pkg. white sauce mix (1 oz each)
- 2 cups half and half
- dash ground white pepper
- pinch ground nutmeg
Directions
Cook onions in water as pkg. directs.
Reserve cooking liquid.
In medium pan, mix onion liquid, white sauce mix, half and half, pepper and nutmeg.
Stir over medium heat until sauce boils and thickens.
Remove from heat.
Stir in onions.
Sere or pour into a 2 quart casserole, cover and refrigerate overnight.
To serve, heat oven to 375°F.
Bake 20 to 25 minutes until bubbly and top is browned.
Category:Cathy's Recipes
Category:Onion Recipes