Imagine a cinnamon roll mixed with cinnamon toast. The exterior and inside of this cinnamon babka are crispy, while the cinnamon filling is similar to the gooeyness of a cinnamon roll. A tasty bread that is ideal for dessert or brunch. Toast or warm dishes should be served with butter or cream cheese.
| Servings: | 6 |
| Yield: | 10 cups |
Ingredients
- 24 small onions
- 10 fresh mushrooms, sliced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 2 teaspoons dried sage
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 4 tablespoons chopped fresh parsley
- 2 pinches paprika
Instructions
- Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
- Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
- Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
- Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
- Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 6 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 552 mg |
| Sugars | 16 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t change anything. It was delicious!
This was awesome..reminded me of my mom’s!
I didn’t love this. I feel that there was too much sage and lemon zest which overpowered the central ingredient of the pearl onions. I will make this again, but with modifications.
7.25.16 These were OK, but I wished they had more sage flavor. Used thawed pearl onions. They definitely were creamy and sweet.
Loved it, will make again!
very good-don’t let it get cool
You must like sage in order to like this recipe. And you must be patient to peel all those onions. Otherwise an easy recipe and a special treat. Would make again.
Prepared this for Thanksgiving this year and it was a hit. I prepared with frozen pearl onions, just boiled about 6 minutes or so per package directions, and made the sauce as written. Found it was a tad bland, so I added more fresh sage and more salt and white pepper. I like the addition of the lemon, but next time I make these I think I’ll use sherry or white wine. I prepared a day in advance, refrigerated, and baked 350* for about 40 minutes or so before serving. Tasty and received rave reviews. Thanks for sharing your recipe!
This was a hit at Christmas, beautifully complimenting the Prime Rib. Several family members expressed interest in making it a traditional side at Christmas. I made it ahead of time and refrigerated it. Several reviews on this site expressed a dislike of the lemon zest and juice, but we really liked it – the key to that flavor is the zest, so if you aren’t going to use zest then skip the lemon altogether. We’ll definitely be making this again!
I really don’t like creamed onions but I made this for my mother who enjoys creamed onions. Everyone loved them even the ones who normally don’t eat creamed onions. Excellent recipe.
These were very good…very thankgiving-ish. Better the next day IMO. Thanks. I changed nothing.
I think this recipe started out on the wrong foot. Ten minutes is plenty of time to boil walnut sized boiling onions. (30 minutes kills them) Making the cream sauce / roux was a snap. I even used potato starch instead of wheat flour. Everything was delicious till I added the lemon juice. The sauce tried to curdle into tiny lumps. The lemon was supposed to thicken or add flavor? The lemony taste did not pair well with the sage and mushrooms. I think this would be a great recipe made with fresh sage, Half and Half and no lemon.
Was so-so. Seemed bland. Husband loved so I’ll have to make again, but will look for alternatives.
Tried this recipe as given for Thanksgiving this year. Made the day before and just set it in with the turkey to reheat. This is a fabulous recipe! Everyone raved about it! Will definitely have this again in the future. Great holiday meal dish.
Good recipe. I leave out the salt. Don’t be tempted to use jarred or frozen onions in this. They just don’t have the same flavor as fresh. For each in prep time, don’t peel onions before boiling. Boil, then the peels can be just slipped off very easily.
These weren’t everything I’d hoped they’d be. My mom and I made them when we had some friends over who were on a pretty specific diet. No one seemed too impressed by them, but they weren’t bad at all. I would make them again if I needed to use up onions or something, but not just for the recipe itself.
These were good. They smelled fantastic while they were baking. I would reduce the amount of time that the onions boil. They were a little sweeter that I expected but it was a nice, different side dish.
This was great! We will keep it as a holiday tradition. The hint of lemon flavor as you bite into the onions was amazing. Everyone even asked to take some home.
Made these for Christmas and they were a huge hit! My eldest daughter had three helpings and she’s the picky one! This has now become a regular Christmas dish of ours. Thanks for sharing it!
thanks for a great recipe!
great addition to any holiday or festive meal.. thanksgiving or Christmas