I’m currently auditioning foods to serve on Thanksgiving. Some people love to try new recipes when family and friends convene for the holidays. I, on the other hand, prefer to try new recipes ahead of time to help ensure that all goes smoothly on the big day.
So when I saw a hundred-year-old recipe for Creamed Carrots and Onions, I had to give it a try. It just said Thanksgiving to me, and brought back vague memories of wonderful creamed vegetables lovingly prepared by my grandmother and other elderly relatives when I was a child
The recipe did not disappoint. The Creamed Carrots and Onions passed their audition. They were easy to make, colorful, and tasty — and definitely deserve a spot on the Thanksgiving table.
Here is the original recipe:
And, here is the recipe updated for modern cooks:
2 cups sliced onions water 2 cups bite-sized carrot chunks (peel or scrape carrots, then cut into chunks) 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup milk Put onions in saucepan and cover with water; bring to a boil then reduce heat and simmer for 5 minutes. Add carrots and cook for an additional 10 minutes or until the carrots are tender. The carrots should be tender but not mushy. Remove from heat and drain. In the meantime, in another pan, using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce thickens. Gently stir in the cooked carrots and onions. Remove from heat and serve.Creamed Carrots and Onions
A Hundred Years Ago 
Like cheese, a cream sauce makes almost anything better. I used to cook celery, onions, and carrots together. I’d forgotten that, but it occurs to me that the combo would be good with the cream sauce, too.
mmm. . . Celery could be a nice addition. Sometimes a think that celery has become almost a forgotten vegetable. I see celery stick from time to time, but seldom see modern recipes that feature celery.
I love the idea of a recipe that’s 100 years old. Thanks I have to try this one.
I have a lot of fun trying century-old recipes. I think that you’d like this one.
Definitely want to try this.
It’s tasty.
I have got to try this! 👏😀 a new thanksgiving recipe coming up!
It’s a nice recipe.
Tasty food for anytime. I’d not heard of these. They sound easy to make and a good comfort food too. Your photo looks delicious.
You’re absolutely right. I’d definitely could put Creamed Carrots and Onions in the comfort food category.
This would be a lovely addition to our Thanksgiving feast.
It makes a nice old-fashioned side dish.
I made this tonight. It was delicious. I was tempted to add some celery but I decided just to follow the recipe for my first attempt.
It’s wonderful to hear that you like it. I bet that it would also be tasty with celery added.
Making this dish reminded me about the Scotch Potatoes which I also love. I may make them tomorrow.
mmm. . . I’m going to have to make Scotch Potatoes again soon. There are some wonderful hundred-year-old recipes.
Indeed there are.
We always had creamed onions at Thanksgiving but they were not sliced, they were whole small onions. They’d already been canned in jars and then just heated in the white sauce. I now a days choose to make them other times of the year, like with Sunday dinner on a cold day. There are just too many other things to fit on the Thanksgiving Day table. Sometimes I add peas.
Similarly to you, I sometimes make creamed onions using the small onions that come canned in jars. They are tasty – especially when served with a roast.
These look and sound great love my veggies!
I made this recipe for our Thanksgiving dinner, and they were a hit! Wife was skeptical, but enjoyed them, daughter thought they were delicious atop her mashed potatoes, and son-in-law had thirds. Everyone agreed to add it to our Thanksgiving dishes.
I made them the day before and put them in a casserole to reheat alongside the green bean casserole.
Thanks for sharing. It’s wonderful to hear that your family enjoyed this recipe.