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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.

Step 2

Add the finely chopped yellow onions and cook until soft and golden, about 8-10 minutes. Stir occasionally to prevent burning.

Step 3

Add the minced garlic and cook for 1 minute until fragrant.

Step 4

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.

Step 5

Gradually add the vegetable stock while whisking continuously to create a smooth sauce. Cook for 3 minutes until the mixture starts to thicken.

Step 6

Stir in the heavy cream, salt, and black pepper. Simmer gently for 5 minutes, stirring occasionally.

Step 7

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.

Step 8

Add the blanched vegetables to the skillet with the creamy onion sauce and gently toss to coat the vegetables evenly in the sauce.

Step 9

Sprinkle grated Parmesan cheese over the top and stir gently to combine.

Step 10

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.

Step 11

Transfer the vegetables in creamy onion sauce to a serving dish and garnish with freshly chopped parsley.

Step 12

Serve warm as a side dish or enjoy it with crusty bread or rice for a light main course.

Nutrition Facts

Serving size	(1709.6g)

Amount per serving	% Daily Value*
Calories	1824.6

Total Fat 134.2g	0%
Saturated Fat 72.0g	0%
Polyunsaturated Fat 3.5g
Cholesterol 345.8mg	0%
Sodium 4606.2mg	0%
Total Carbohydrate 106.6g	0%
Dietary Fiber 27.5g	0%
Total Sugars 33.4g
Protein 43.7g	0%

Vitamin D 4.5IU	0%
Calcium 815.2mg	0%
Iron 8.6mg	0%
Potassium 2587.8mg	0%

*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.

Source of Calories

Fat: 66.8%

Protein: 9.7%

Carbs: 23.6%