Carrots And Onions Au Gratin Recipes

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CARROTS AU GRATIN

Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!

Provided by GRAMMYROSE

Categories     Side Dish     Casseroles

Time 40m

Yield 8

Number Of Ingredients 9



Carrots Au Gratin image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
  • In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
  • Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
  • Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Cholesterol 15.4 mg, Fat 10.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 490.2 mg, Sugar 7.5 g

4 ½ cups sliced carrots
⅔ cup crushed buttery round crackers
3 tablespoons margarine, melted
½ cup chopped onion
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups milk
⅔ cup shredded processed cheese

CARROTS AU GRATIN

I'm an onion lover, so I sometimes double the amount called for in this recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 10



Carrots Au Gratin image

Steps:

  • Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 266 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.

3 medium carrots, sliced
2 tablespoons chopped onion
5 teaspoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 cup 2% milk
1/3 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
2 tablespoons crushed cornflakes

BUTTERY CARROTS 'N' ONIONS

My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 10



Buttery Carrots 'n' Onions image

Steps:

  • In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.

1 pound carrots, cut into 1/4-inch slices
1-1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced and separated into rings
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash pepper

AU GRATIN CARROTS

Our children would never eat carrots, and I could never find a recipe to please their taste buds. Then a friend shared this recipe, and sure enough...they loved it! Now they request this dish.-Sherry Johnson, Glenfield, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 10



Au Gratin Carrots image

Steps:

  • Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8-in. square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts :

2 pounds carrots, sliced
1/2 cup chopped onion
1/4 cup butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
4 ounces American cheese, cubed
2 tablespoons chopped fresh parsley
2 cups cornflakes, crushed

SCALLOPED POTATOES AND CARROTS

I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 12



Scalloped Potatoes and Carrots image

Steps:

  • In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

Nutrition Facts :

2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided

ROASTED CARROTS AND ONIONS

Make and share this Roasted Carrots and Onions recipe from Food.com.

Provided by Wildflower5656

Categories     Onions

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5



Roasted Carrots and Onions image

Steps:

  • Slice carrots lengthwise, then chop into approximately 2-3" sections. If your carrots are particularly large, you may need to quarter some, just be sure your pieces are uniform for cooking.
  • Slice onion into sections (however you want to. I usually chop as if making onion rings, then slice the circles in half, for long onion "strands").
  • Toss with olive oil, salt and pepper, then spread in a baking dish.
  • Cover with foil and bake at 400* until carrots are tender and onions are slightly browned. Noted cooking time is approximate, so keep an eye on these so your carrots don't become mushy!

Nutrition Facts : Calories 219.6, Fat 14.1, SaturatedFat 2, Sodium 1022.5, Carbohydrate 23.4, Fiber 6.6, Sugar 11.4, Protein 2.3

6 large carrots
1/2 medium sweet onion (or more to taste)
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

CARROTS AU GRATIN

Make and share this Carrots Au Gratin recipe from Food.com.

Provided by CaramelPie

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



Carrots Au Gratin image

Steps:

  • Combine crumbs and 2 tablespoons of the butter; set aside.
  • Add onion to remaining butter.
  • Saute over low heat.
  • Add flour, salt and pepper.
  • Stir in milk.
  • Increase heat to medium; cook until bubbly and thickened, stirring constantly.
  • Add cheese; stir until smooth.
  • Stir in carrots and parsley flakes.
  • Spread in shallow 1 1/2 quart baking dish.
  • Sprinkle with crumbs mixture.
  • Bake in 350 degree F oven for about 20 minutes or until bubbly and crumbs are golden brown.

Nutrition Facts : Calories 139.9, Fat 9.5, SaturatedFat 5.9, Cholesterol 26.7, Sodium 273.8, Carbohydrate 11.9, Fiber 1.8, Sugar 3, Protein 2.6

1/2 cup corn flake crumbs
1/3 cup butter, melted
1/3 cup chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded American cheese
4 cups carrots, sliced, cooked and drained
1 tablespoon parsley flakes

POTATOES AND CARROTS AU GRATIN

I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10



Potatoes and Carrots Au Gratin image

Steps:

  • In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

2-1/2 cups sliced peeled potatoes
1-1/2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup chopped onion
3/4 cup shredded cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2/3 cup milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

ONIONS AU GRATIN

Most everyone cooks with onions, but few think of serving them as a vegetable side dish. My family really loves this recipe.-Christine Halandras, Meeker, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9



Onions Au Gratin image

Steps:

  • Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.

Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.

6 medium yellow onions
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese

CARROTS AU GRATIN (A LA GAIL)

This is a family staple. For as long as I can remember, at every special occasion or meal we must have this. If my mom ever served this to guests, there was sure to be a recipe request following the meal. I do believe this is what my Mom is famous for. Everyone loves the cheesy carrots! Thanks Mom!

Provided by Shannon 24

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9



Carrots Au Gratin (A La Gail) image

Steps:

  • You can make the cheese sauce in either the microwave or on the stovetop.
  • Melt margarine.
  • Add flour and mix.
  • Add milk.
  • Cook until thickened.
  • Add cheese (feel free to add more to make a cheesier sauce). Stir.
  • Cook a bit longer until cheese is melted.
  • Season with salt and pepper.
  • Slice carrots and chop onions and cook almost completely (not mushy and not too soft).
  • Mix with cheese sauce.
  • Place carrot mixture in a shallow dish and top with crumbled cornflakes or cornflake crumbs.
  • Bake at 350 degrees for 1/2 hour.

Nutrition Facts : Calories 157, Fat 8.6, SaturatedFat 3.6, Cholesterol 15.6, Sodium 207.3, Carbohydrate 15.8, Fiber 2.3, Sugar 4.2, Protein 5

2 tablespoons margarine or 2 tablespoons butter, melted
2 tablespoons flour
1 cup milk
1/2 cup cheddar cheese, grated
salt
pepper
4 cups carrots, sliced
1/4 cup onion, chopped
1 -2 cup corn flakes

AU GRATIN CABBAGE

MY HERITAGE is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet-conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious. -Katherine Stallwood, Richland, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 9



Au Gratin Cabbage image

Steps:

  • In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish. , In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 156 calories, Fat 8g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 345mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.

2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1 egg
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

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