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Creamy Caramelized Onions with Sage

Servings: 8 to 10

More like a relish than an actual side, this dish somehow binds together all of the elements on the Thanksgiving plate. It’s also super tasty on leftover sandwiches the next day.


  • 1 Tbs. olive oil
  • 2 large yellow onions, halved and sliced lengthwise into
  • 1/4-inch-wide strips (about 5-1/2 cups)
  • 1/4 cup finely chopped fresh sage
  • Kosher salt
  • 1/2 cup heavy cream

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 15
  • Sodium (mg): 150
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 1


  • In a 12-inch skillet or large Dutch oven, heat the oil over medium-low heat. Add the onions, cover, and cook for 10 minutes. Remove the cover and stir. Cook uncovered, stirring occasionally and adjusting the heat as needed, until the onions are soft and just starting to brown, 10 to 15 minutes. Stir in the sage and 1 tsp. salt. Cook until the onions are very soft and evenly browned, stirring occasionally and adding water as needed, 1 Tbs. at a time, to loosen any stuck bits from the bottom of the pan, another 15 to 20 minutes. Add the cream and bring to a simmer. Cook until the cream has thickened slightly; you don’t want the onions to be too wet. Remove from the heat and let cool. Serve right away or let cool, then cover and refrigerate for up to 2 days.


To Make Ahead: Make this dish up to 2 days ahead and refrigerate it. Reheat on the stove or in a microwave before serving.


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Reviews (1 review)

  • muskusri | 11/24/2019

    This was an amazing dish! I made it to see if it might be a good “relish” for thanksgiving, but it will be a side dish all on its own. I am going to triple the recipe so that everyone can get enough. The flavor was so sweet that I had to show family that there was no added sweetener, and then it was devoured!

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