A delicious ‘cream’ sauce made from yellow onions, water, olive oil, and a few spices; allergy-friendly, easy to make, and healthy to eat!
In a sense, this is a repeat recipe.
I originally posted it with my Butter-Free, Milk-Free Creamy Scalloped Potatoes, but I really really feel like it deserves its own devoted piece of the blog.
I’ve been using this delicious puree in many a-casserole. That includes a chicken and wild rice ditty that I’m hoping will soon make an appearance.
Whenever I make that particular recipe, everyone goes back for seconds and even thirds! It’s a big hit here.
It’s also been awhile since I made a video!
I started mulling it over on Wednesday, and resolved to get one done the next day.
These types of resolutions are typically in vain, as it often depends on the temperament of a certain someone…
Wouldn’t you know it, though, daddy came to the rescue and babysat our little devil.
Natalie was a great little helper and makes a couple of unexpected appearances in the video. I hope you enjoy the following tutorial for onion cream sauce!
- 1 c . water
- 2 yellow onions , sliced
- 2 garlic cloves , minced
- 2 bay leaves
- 1/4-1/2 t . red pepper flakes
- 1/2 t . dried thyme
- 1/2 t . sea salt
- 2 T . olive oil
- juice 1/2 lemon , optional
- Heat the water in a pan.
- Add in the onions, garlic, bay leaves, red pepper flakes, thyme, and salt.
- Bring the heat up to a simmer.
- Cover tightly, reduce the heat to medium low, and cook for 20 minutes, stirring a few times during this process.
- Blend the onion mixture with the olive oil and lemon juice, if using, until smooth and well combined.
- Add in another splash of water if you desire a thinner consistency.
- Taste and season more, if necessary.
- Use as an allergy-friendly cream sauce in your favorite recipes!
Fat: 27.4 g Carbs: 24.6 g Sugar: 9.8 g Protein: 3 g; WW SmartPoints: 12; Nutrition facts based on using one teaspoon of bay leaves and one tablespoon of lemon juice.
Notes:
Nutrition facts include the entire recipe, assuming you use it as a whole like I do.
Use this puree as an allergy-friendly replacement for cream sauces.
If you like the above videos and would like to see more, please subscribe to my YouTube channel found here. Thank you!
Shared with: Allergy-Free Thursday
Chris says
December 26, 2018 at 7:21 amMy Daughter recently diagnosed coeliac. Gluten free Christmas here we come. I tried this for 1st time yesterday Christmas Day ,hoping it’d be good ,I was NOT disappointed. Loved it! and so did the whole family. I made it with chilli flakes as I wasn’t sure what pepper flakes were in uk. I also added a small piece of gluten-free chicken stockpot. Delicious. Xx
Lauren says
December 27, 2018 at 1:55 pmYay! So happy you liked this, I use it all the time in various dishes as a substitute for cream sauce!
Tracy says
May 31, 2017 at 9:07 amThis sauce makes my casseroles really pop! Delicious!
Catherine says
January 11, 2017 at 9:50 amThis is even better if you roast the onions in the oven (I put them whole with the peel). When they are very soft, you peel them and continue the recipe. Onions taste sweeter when roasted.
Lauren says
January 11, 2017 at 12:51 pmWhat a neat idea, thanks for sharing Catherine!
Sharon says
January 7, 2017 at 11:26 amI love this idea! I can imagine many yummy uses. I can’t have dairy for 2 weeks and I’m dy-ING.
Your kids are adorable. 🙂 Personality!
Lauren says
January 7, 2017 at 6:16 pmLol, I too would be lost without my cheese, so I feel for ya! Good to hear from you girl!
monika says
February 9, 2017 at 1:16 pmnutritional yeast will be your best friend. despite its name – it does not feed candida! and it’s cheeeeeeeeesy 🙂
kinsey says
January 6, 2017 at 5:22 pmCan’t wait to try!
Happy New Year Lauren!
Lauren says
January 7, 2017 at 6:16 pmThanks Kinsey, happy new year girl!