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Creamed Onions with Bacon and Herbs

Creamed Onions with Bacon and Herbs

Ingredients

  • 3 slices thick-cut applewood-smoked bacon, chopped
  • 3 9-ounce boxes frozen creamed pearl onions
  • 3 tablespoons chopped assorted fresh herbs (such as parsley, chives, tarragon, and chervil)

Recipe Preparation

  • Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings. Heat same skillet over medium heat. Add wine; simmer 30 seconds. Add onions and cook until sauce melts and onions are heated through, about 5 minutes. Stir in herbs and bacon. Season to taste with salt and pepper.

Recipe by Kelsey Nixon, Shane LyonsReviews Section

Creamed Pearl Onions

A perfect side dish for any day of the week, but even more special on holidays such as Thanksgiving or Christmas.

Ingredients

  • 3 slices Quality Smoked Bacon, Cut Into One Inch Slices
  • 14 ounces, weight Frozen Pearl Onions
  • ½ pints Heavy Whipping Cream
  • 2 cloves Roasted Garlic, Mashed
  • 1 Tablespoon Sherry Wine
  • ¼ teaspoons Ground Nutmeg
  • 1 pinch Salt To Taste
  • 1 pinch Cracked Black Pepper

Preparation

Start by cooking the bacon in a sauce pan cook until crisp. Place on a paper-lined plate to drain any excess bacon grease. Reserve about 1/2 tablespoon of the bacon grease. Toss in the pearl onions and give a good stir. Cook for about 3 minutes, then add in the heavy whipping cream and mashed garlic.

Cook on medium heat, stirring occasionally until the cream reduces in half, about 10-15 minutes. Once reduced, add in the sherry wine, nutmeg, salt, and pepper, and give another good stir. Cook for another fives minutes, then stir in the bacon and serve.

These onions were out of this world. They had this great smoky flavor from bacon and just were perfectly creamy. I hope you enjoy!


Smothered Summer Squash and Onions

Yellow squash is plentiful in our Southern summers and this is pretty much my top favorite way to enjoy it. It's the same basic way many of our other favorite squash recipes begin anyway, from creamed squash to squash dressing and casseroles, though it sure stands pretty well all on its own too.

I start mine off with a little bit of bacon drippings and butter, always some sweet Vidalia onion and sometimes a little sweet bell pepper, then let it all simmer covered, over low heat, until tender. I finish it with just a little more butter, some simple seasonings and when I have them, some fresh garden herbs are nice too.

The key is not to let the squash boil, but to allow it to low simmer, so that it still retains its shape and color and the flavor of the squash shines through. If you prefer it more stewed down, cook it longer, mashing some of the squash as you occasionally stir it.

If you don't save bacon drippings, you should! There are many ways to use the drippings to add a load of natural flavor when you're cooking. If you have to cook off some bacon to get some drippings though, chop it up and leave it in the skillet along with the drippings to smother down with the squash, or remove the cooked bacon and add it at the end to the finished dish. Either way, you just can't go wrong adding in some bacon, though you can certainly just increase the butter too.

While you can't beat the added boost of flavor provided by butter and bacon drippings, you may certainly lighten this classic dish up by using olive oil for sauteing and substitute chicken broth for cooking instead. I hope that you'll try it my way at least once though. Here's how to make it.

See more of my favorite squash recipes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Smothered Summer Squash and Onions

  • 1 tablespoon of bacon drippings
  • 3 tablespoons of salted butter , divided, or to taste
  • 1 cup of chopped Vidalia or other sweet onion
  • 1/2 cup of chopped sweet green bell pepper , optional
  • 2 pounds of yellow summer squash , chopped or halved and sliced
  • Pinch of granulated sugar
  • Kosher salt , freshly cracked black pepper and Cajun seasoning , to taste
  • Chopped fresh herbs , optional,to taste

Melt the bacon fat and 2 tablespoons of the butter in a large lidded pot or deep skillet. Add the onion and bell pepper and cook over medium heat about 5 minutes until tender. Add the chopped squash and sugar, toss to coat, cover and cook over low heat for about 20 to 25 minutes, or until tender, stirring several times.

Taste, season as needed with salt, black pepper and Cajun seasonings. Add the remaining tablespoon of butter and toss in fresh herbs if using. Stir and serve in small bowls, along with some of the simmering liquid.

Cook's Notes: For 2 pounds of squash you'll need about 4 to 6 medium sized squash or about 5 cups chopped. May also use a mixture of yellow and zucchini squash if you like. If you have a little V-8 juice in the house, add in about 1/4 cup with the squash and seasonings. If using dried herbs add those in earlier. Pass freshly grated Parmesan cheese at the table. May also use this recipe for pattypan squash just cook it a little longer.

Caramelized (Stir-Fried) Squash and Onions: Use only bacon drippings or oil, cooking onions first over medium high heat until lightly browned. Use a slotted spoon to remove onion and set aside. Add sliced squash and cook until browned, turn and continue turning and cooking until squash and nicely browned and caramelized. Return onions to skillet and toss. Season to taste with salt and pepper. I also like to add in some chopped pickled jalapeno.

For the Instant Pot: Add 1 cup of chicken broth to pot. Slice squash fairly thick, add to a strainer basket if you have one and place into pot. Season with salt and pepper and whatever your favorite seasonings/herbs are. Top with onions. Toss and add more seasonings as desired. Seal and set for 3 minutes on high. Quick release and toss with melted butter. Taste and adjust seasonings serve immediately.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.


Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.


Creamed Onions (Plant-Based)

My healthy plant-based version of creamed onions is a decadent side dish with sweet pearl onions, a rich, creamy cashew sauce and toasty breadcrumbs.

Ingredients

  • 3 cups Pearl Onions
  • 2 cups Vegetable Broth
  • 2 Tablespoons Minced Chives, Divided
  • ½ teaspoons Ground Black Pepper
  • ¼ teaspoons Nutmeg
  • ½ cups Bread Crumbs
  • ½ teaspoons Paprika (optional)
  • FOR THE SAUCE:
  • 1 cup Raw Cashews
  • 1 teaspoon Lemon Juice
  • 1 cup Plant Milk
  • ½ teaspoons Salt

Preparation

Fill a large pot with water and let it start to boil while you cut the stems off each of the onions.

When water is boiling, add onions and keep them at a boil for 3 minutes. Immediately drain and run cold water over them or transfer into a bowl filled with ice water. Wash that pot out – we’ll use it again.

Once onions are cool enough to handle, take each onion, trim tips off using kitchen shears and squeeze to pop off skins.

Using your same saucepan, add vegetable broth and peeled onions. Bring to a boil and then to a simmer. Cover and simmer onions for 15–20 minutes until most of the broth is absorbed and onions are very tender. It’ ok to leave a bit of broth in the bottom of the pan (up to ½ inch is fine). This will help the sauce thin out a bit.

While onions are simmering, make the sauce by adding cashews, plant milk, lemon juice and salt to a blender or food processor. Blend until smooth.

Preheat oven to 4250ºF (220ºC).

When onions are done simmering, add sauce and 1 tablespoon chopped chives, ground black pepper and nutmeg (or a few grates of whole nutmeg) to the pan and mix well. Taste and adjust seasoning if necessary.

Transfer onions to a small baking dish (mine was 10 ½ x 7 inches). Top with remaining chives, breadcrumbs and paprika if using. Place onions, uncovered in the oven and bake for 10–15 minutes until everything starts to bubble a bit and breadcrumbs are toasted.


Creamed Corn with Bacon and Cream Cheese

I’ve made this recipe for Creamed Corn with Bacon and Cream Cheese as my first to be included in a new venture. I hope you’ll join us monthly for Progressive Eats!

Have you ever been a part of a progressive dinner party? They used to be hugely popular when I was younger but they’re not something I hear of much any more. Typically a dinner party with successive courses prepared and eaten at the residences of different hosts.

They were always fun and because everyone cooked and several people hosted it kept all of the work spread out between multiple parties what’s not to love about that? The last one I was a part of was the most memorable I remember making Beef Wellington that took three days to complete and it was so good I almost cried when someone took that last bite!

But still, such great fun and I thought it would be equally fun to start a group to do virtual Progressive Dinners hence was born Progressive Eats.

I’ve invited some great food bloggers to join me in holding these monthly events and they offer a wide range of experiences and focus on food including Southern, pastry, French, make it from scratch, canning, cocktails, baking, Indian and more with a total of twelve members posting each month.

We’re already scheduled for a full year of events and we promise to provide diverse and tasty food that I think everyone will be able to take something from. I hope you’ll visit each of their blogs too…you won’t be sorry I promise!

Our first event is being hosted by my friend Lana, the completely Southern Never Enough Thyme. Lana shares traditional Southern dishes and many with tips on how to make a dish easier with some modern conveniences.

I’ve known Lana for years in the blogging world and she really does just ooze Southern Charm her choice of Summer in the South for a theme was beyond perfect. I remember one of our members wondering what that meant she was so far removed from the South but when given some examples of Southern dishes she saw it’s just good food. Period.

Nothing fancy or too complicated I spent 10 years in the South and gained a wealth of experience cooking those dishes and love many of them to this day. I hope you’ll find something in this mix you’ll enjoy too and let any of us know if you try these dishes we would love to add you to the Pinterest board we’ve started for #ProgressiveEats!

I wanted to make something with corn. Fresh corn is starting to show up in Colorado markets from Olathe, CO and it is so good I’m happy to have nothing but corn and tomatoes for dinner a couple of nights a summer. Still I had seen a recommendation for a creamed corn dish that originated in Texas and I thought that perfect even if it did call for frozen corn.

Big Mistake. As Julia Roberts would say, ‘Huge.’ When your mind is currently enamored with Colorado fresh corn, making something with frozen corn just had no chance. It was OK but in a move that is not typical for me I just knew I would have to try again. More than just butter and cream cheese would be required too and so I had a plan formulating.

With a bit of irony and a lot of providence, the cookbook A Loving Kitchen showed up at my front door that had a recipe that brought together everything I was craving. Some bacon, some onion and most importantly…just a bit of heat.

It didn’t shy away from the cream cheese either but the flavor was just amazing. I had a friend here last night and gave her the last of the leftovers. I think she is still sitting at my counter drooling…and that was last night!

A Loving Kitchen from LeAnn Rice a food blogger herself at LeAnn Cooks, promises ‘Downright Delicious Southern Recipes to Share with Family, Friends and Neighbors.’ If everything in this book lives up to that promise I know I’ll love even more recipes.

To be honest fresh vs frozen corn is not a fair fight…but the extra accouterments sure did not hurt either! This is a rich, decadent dish that is absolutely redolent of my years in the south. Talk about barbecue perfection…just make sure you hide some for yourself I know it will disappear.

Since I do a cocktail every week for Friday Cocktails I’m going to devote the Friday after our dinners to one that would be a great fit for our theme. So come back and enjoy a Texas Bourbon Punch with Grapefruit and Mint this coming Friday. Wish I had some now!


Creamed Squash

I was gifted with a bag of some early spring crookneck squash and figured that I would just either saute it in a bit of bacon drippings with some Vidalia onion, or otherwise make one of the usual squash dishes. I then decided to pose the question to our Facebook family asking, "what is your favorite thing to do with yellow squash?" The readers there came through - as they always do - with lots of ideas, suggestions, and personal favorites. but one really stood out with me.

Carla mentioned that she had first encountered yellow squash at about the age of 15 in a somewhat unusual way. She was babysitting for a family back then, and the child's grandmother would regularly prepare a big supper. One day Carla took a large spoonful of what she thought was creamed corn, but which actually turned out to be squash! Thick and creamy and peppered just right, she loved it. When another reader Katherine chimed in with a similar experience, she spoke of how good it smelled and how she "couldn't stop eating it." Well, I knew I would just have to try it.

I can't say whether this is anything like what Carla and Katherine remember, but I can tell you that the result of my process was both simple and delicious. I loved it and I just couldn't stop eating it either!

Here's what I did. Melt 2 tablespoons of bacon fat and 1 tablespoon of the butter together in a lidded pot or deep skillet. Add one whole medium Vidalia onion , halved and sliced, and cook about 5 minutes until softened, but not browned. Meanwhile slice about 5 or 6 medium sized squash into rounds.

Add the squash to the onion and season with salt and pepper to taste, toss to coat, cover, and cook over medium heat for 20 to 25 minutes, until tender, stirring several times.

Mash the squash thoroughly and add the other tablespoon of butter.

Mix together 1/2 cup of half and half or milk with one tablespoon of flour, stirring until blended. Add mixture to the squash, stir in well, cover and cook over medium heat, stirring occasionally, about 5 minutes, or until nicely thickened. Taste, adjust salt and pepper and serve.

Just delicious! If you love yellow squash like I do, I think you'll really enjoyed this creamed version.

For more of my favorite squash recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Old Fashioned Creamed Squash

  • 2 tablespoons of bacon fat or oil
  • 2 tablespoons of butter , divided
  • 1 whole medium Vidalia onion , halved and sliced
  • 5 to 6 medium sized yellow or crookneck squash
  • Kosher salt and freshly cracked black pepper , to taste
  • 1/2 cup of half and half or whole milk
  • 1 tablespoon of all purpose flour

Melt the fat and 1 tablespoon of the butter in a lidded pot or deep skillet. Add the onion and cook about 5 minutes until softened, but not browned. Meanwhile slice the squash into thin rounds. Add to the onion, season with salt and pepper, toss to coat, cover and cook over medium heat for 20 to 25 minutes, until tender, stirring several times. Mash the squash thoroughly and add the other tablespoon of butter. Mix together the half and half or milk with the flour and stir until well blended. Add the milk mixture to the squash, stir in well, cover and cook over medium heat, stirring occasionally, about 5 minutes, or until nicely thickened. Taste, adjust salt and pepper and serve.

For Soup: Add in one quart chicken broth with the half and half.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.


Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.


Reviews ( 3 )

Made this for Thanksgiving and it was a huge hit. I didn't have the nutmeg, but followed the recipe otherwise. I made my own creme fraiche the night before using buttermilk and heavy cream. I was told that sour cream could be used as a substitute, but the creme fraiche definitely had a thinner consistency and milder flavor than sour cream. The only suggestion I have is to cover the edges of the pie crust with tin foil through the first 20 minutes of baking. This will be a staple at future family dinners.


Creamed Onions with Bacon and Herbs - Recipes

You probably know by now that I'm a sucker for anything in a cream sauce. So what's not to love about creamed onions? These Creamed Onions with Thyme and Sage are so simple to make but pack great flavor.


Since I use frozen pearl onions these require next to no effort. The most time-consuming part is chopping the herbs. And the recipe gets bonus points for being make-ahead friendly.

Creamed Onions with Thyme and Sage
Adapted from Food and Wine

2 tablespoons unsalted butter
1 bag frozen pearl onions
1 1/2 teaspoons chopped thyme
1 1/2 teaspoons chopped sage
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground pepper
1 1/2 cups heavy cream
Salt

In a large skillet, melt the butter. Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 30 minutes. Add the thyme, sage, nutmeg and white pepper and cook, stirring, for 2 minutes. Add the cream and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 5 minutes. Season with salt, transfer to a bowl and serve.

Make Ahead - The onions can be refrigerated for up to 2 days. Reheat gently.


Creamed Onions with Bacon and Herbs - Recipes


This recipe for Creamed Spinach with Shallots and Bacon came about, believe it or not, when I intended to make my Southern Creamed Corn recipe, and in true Linda fashion… just began cooking… all the while thinking I had a large bag of frozen corn in the freezer… ahhh BIG surprise… when it wasn’t there… then I remembered I had used it when we had company… yikes… time to find what I did have… and spinach it was.. and so yet another creamed spinach recipe for my file.

I decided to use shallots… mostly because I really like them.. the flavor is decidedly oniony but far more delicate than onions… and so it went… the result.. is one darn good creamed spinach recipe that has a pleasant smokey bacon flavor that doesn’t overwhelm it…

I used heavy cream.. you can use half and half… but then I would eliminate all or most of the water… if you decide to go even lower fat with milk… plan on adjusting the flour quantity quite a bit otherwise it will be runny… I would add about 2 tablespoons of flour if using milk…. I personally prefer the heavy cream.. it gives a really smooth texture to the creamed spinach.

I recommend that you don’t add the salt and pepper until the very end… and I caution you about adding any salt at all… the bacon will add considerable salt to the dish.. taste it before adjusting the seasoning.

While we’re talking about seasoning.. I added a pinch of cayenne… to add a bit of punch… actually it didn’t add a lot of punch… again taste it.. if you like it.. great.. if you want more .. add more…

You don’t thaw the spinach… it will thaw during cooking.

I chopped the cooked bacon with a knife the first time… I recommend if you have a mini chopper.. use that to chop the bacon.. it makes far smaller bacon bits and the bacon then can be dispersed throughout the creamed spinach better.

I like to chop my shallots and garlic together in the mini chopper.. it mixes them together very well…

I hope you like this as much as we did!
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Recipe: Creamed Spinach with Shallots and Bacon

All you need:

4 cups frozen chopped or cut spinach
2 tablespoons flour
3 slices thick smoked bacon
1 large shallot, finely chopped
1 large garlic clove, finely chopped
1 cup heavy cream
½ cup water
Pinch of cayenne pepper
Salt and pepper to taste

All you need to do:

Cook bacon in a skillet until it is fairly crispy. Drain on paper towels. Leave 2 tablespoons of rendered bacon fat in the pan and discard the rest.

Preferred Method: In a mini chopper, chop together the shallot and garlic.

Alternative Method: Chop the shallot and garlic very finely with a knife.

Add the chopped shallot and garlic to the skillet with the rendered bacon fat and cook for about 2-3 minutes over medium heat until soft.

Meanwhile, put the frozen spinach in a large bowl and add the flour. Toss to evenly coat the spinach.

Add the cream and water to the spinach and mix well.

Add the spinach to the skillet and cook over medium heat until mixture bubbles, stirring frequently.

Meanwhile, chop the drained bacon in the mini chopper… then add it to the skillet. mix well.


Recipes with Bacon

Bacon adds a salty decadence to this roasted fall vegetable dish.

Our twist on the classic frittata combines the smoky flavors of dry-cured Black Forest bacon with buttery sweet sautéed pears for a satisfying entrée.

A no-stir Bolognese sauce emerges fresh tasting and fragrant from a slow cooker. The lid seals tight to the pot, preventing moisture and flavor from escaping.

Our Crunchy Cinnamon French Toast is made from simple ingredients. We encrust egg-soaked bread with crushed cereal and almonds right before toasting on the griddle. A serving of Maple-Glazed Bacon, coated with pure maple syrup and baked until crisp, completes this breakfast.