Thanksgiving Test #3: Creamed Onions

I did two tests of the creamed onions. Both involved “Mimic Cream” which actually worked great

Onions Test #1

Cook larger onion pieces in half vegetable broth, half white wine, blend up the pieces in all that liquid until smooth, turn the blended liquid into a sauce by adding "Mimic Cream"

Boil little onions in just white wine, drain and add to the sauce. Bake in oven at 350 to re-heat uncovered part-way through to brown the top slightly.

I think this would actually taste just as great without the cream. I later re-read the ingredients of the “Mimic-Cream” and it is made primarily from Almonds, which I am allergic to. This was pretty disappointing, since it is a pretty good cream replacement product.


Onions Test #2

Boil onions in wine. Remove onions and reserve all the remaining wine and add the cream. In a clean pan melt 1 Tbs butter for each cup of wine. Mix in an equal amount of gluten free flour, such as rice or barley flour. When thoroughly blended, stir in wine & cream mixture and while stirring constantly bring to a slow boil. Allow to thicken, remove from heat. Add onions. Bake in oven at 350 to re-heat uncovered part-way through to brown the top slightly.

This turned out very much like the onions I typically make for Thanksgiving. I prefer option #1, simply because of the almond content in the Mimic Cream