Vegetables in Creamy Onion Sauce
Delight your taste buds with this comforting and flavorful recipe for Vegetables in Creamy Onion Sauce, a perfect combination of fresh, vibrant veggies blanketed in a luscious onion- and garlic-infused cream sauce. This easy-to-make dish features tender carrots, broccoli, cauliflower, and green beans, all lightly blanched to preserve their crispness and color before being coated in a velvety sauce made with butter, heavy cream, and a hint of Parmesan cheese for a rich, savory finish. The finely chopped yellow onions, slow-cooked to golden perfection, serve as the base for the sauce, creating layers of aromatic depth in every bite. Perfect as a hearty side dish or a vegetarian main course, this recipe takes just 40 minutes to prepare and is ideal for weekday meals or special occasions. Serve it alongside warm crusty bread or fluffy rice, and garnish with freshly chopped parsley for a pop of color and freshness that ties everything together.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Carrots, sliced
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Green beans, trimmed
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the finely chopped yellow onions and cook until soft and golden, about 8-10 minutes. Stir occasionally to prevent burning.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the vegetable stock while whisking continuously to create a smooth sauce. Cook for 3 minutes until the mixture starts to thicken.
Stir in the heavy cream, salt, and black pepper. Simmer gently for 5 minutes, stirring occasionally.
Meanwhile, in another pot, bring water to a boil and blanch the vegetables (carrots, broccoli, cauliflower, and green beans) for 2-3 minutes. Drain and set aside.
Add the blanched vegetables to the skillet with the creamy onion sauce and gently toss to coat the vegetables evenly in the sauce.
Sprinkle grated Parmesan cheese over the top and stir gently to combine.
Reduce heat to low and let the mixture simmer for 3-5 minutes until the vegetables are tender but still crisp, and the flavors are melded together.
Transfer the vegetables in creamy onion sauce to a serving dish and garnish with freshly chopped parsley.
Serve warm as a side dish or enjoy it with crusty bread or rice for a light main course.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4606 mg | 200% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 33.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 815 mg | 63% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
