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A good friend once gifted me with Thyme, as a reminder to always make time for thyme. This recipe celebrates her. Gwen was a big fan of thyme; she loved the sweet earthy flavor it brought to so many dishes, especially the ones with cream! Thyme is an herb that pairs well with both sweet and savory dishes, and onions and cream are no exception. Natural sugars are found in both ingredients, when cooked the sweetness is released softening the sharpness of the onion and strengthening the sweetness of the cream. The addition of fresh thyme brings a richness to this relationship enhancing each ingredient, transforming onions and cream from acquaintances to good friends. In no time at all you can make Creamed Onions with Fresh Thyme part of your next meal!


  • 2 pounds yellow onions
  • 3-4 Tbsps. olive oil
  • 8 sprigs of fresh thyme
  • salt and pepper, to taste
  • 1/2 cup half & half*
Main Ingredient(s): Onions


  • Pre-heat oven to 400°F. Prepare a sheet pan.
  • Peel onions. Halve then cut each half into wedges, 3-4 per half depending on size of onion. Aim for a wedge about 1/2 inch thickness at thickest end.
  • Arrange onions in a single layer on prepared sheet pan, drizzle with olive oil, add fresh thyme sprigs, salt & pepper then lightly toss until evenly coated, but still retain wedge.
  • Roast until tender and cut surfaces are golden brown, a few edges may be charred, about 25 to 30 minutes.
  • Remove onions and stir. Taste. Adjust seasoning. Drizzle half & half over onions and return to oven. Continue roasting for another 4-5 minutes until half & half is bubbly and clinging to onion. This step thickens the cream.
  • Remove from the oven, discard thyme and serve.
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: February 27, 2023