"This recipe makes classic creamed onions seem inventive and stylish. A generous wedge is an appealing side dish, but it'll make a nice first course, if paired with a salad. The tart tastes great served warm or at room temperature." --Sheri Castle, author of The Southern Living Community Cookbook
Made this for Thanksgiving and it was a huge hit. I didn't have the nutmeg, but followed the recipe otherwise. I made my own creme fraiche the night before using buttermilk and heavy cream. I was told that sour cream could be used as a substitute, but the creme fraiche definitely had a thinner consistency and milder flavor than sour cream. The only suggestion I have is to cover the edges of the pie crust with tin foil through the first 20 minutes of baking. This will be a staple at future family dinners.
Read MoreWhat is CREME FRAICHE?
Read MoreI have made this twice and gotten compliments each time. I didn't want to spring for fresh herbs as I never use up what isn't called for in the recipe. So, I used dried thyme only, no sage. Can't recall if I sprinkled a little ground nutmeg in or not! Either way, it was great - onions are so tasty after cooking low and slow. Thanks for another good, solid recipe.
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