Creamed Onions and Mushrooms

Creamed Onions & Mushrooms || Runway Chef #holidayrecipes This little dish and I go way back. I don’t remember the exact year, but dates aren’t important when it comes to love. Yes, it’s true. I love these creamed onions and mushrooms. I know it’s kind of a weird to have emotions for food, but I’m a weird person and putting emotions into food is part of what makes me love food even more. Not only is this dish filled with emotions of love, it’s also filled with emotions of happiness and memories. Growing up, we always spent Thanksgiving at my Grandparent’s house. I don’t remember the details, I don’t even remember which family members were always there, but I remember my Grandfather’s stuffing (a French recipe from his family, made with sausage and chicken liver…it was the one time I would make an exception for eating liver because this stuff was to-die for!), and these creamed onions and mushrooms that my Grandmother would make. They were, hands down, my two favorite items at the Thanksgiving table. Every year, when the holidays roll around, I can’t help but crave them. In my world, no Thanksgiving table is complete without either. Last year was the first time I had been to Thanksgiving at my Grandmother’s in a while. So many things have changed (my Grandfather’s stuffing recipe is, sadly, long gone), but her creamed onions had not. Despite being 95 years-old (yes, she still cooks for herself every day!) they were just as good as the ones I remember from childhood. Mine don’t taste nearly as delicious, but if I’m cooking as long as she is, I have a lot of Thanksgivings to practice…..

Creamed Onions & Mushrooms || Runway Chef #holidayrecipes

Creamed Onions & Mushrooms || Runway Chef Creamed Onions & Mushrooms || Runway Chef #holidayrecipes Creamed Onions & Mushrooms || Runway Chef #holidayrecipes

Creamed Onions & Mushrooms
Serves 4
Pearl onions and mushrooms in a creamy gravy; A perfect addition to the table during the holiday times
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
  1. 1 lb fresh (or 16 oz frozen bag) pearl onions (see notes)
  2. 1 1/2 cups (about 5 oz.) of sliced mushrooms
  3. 1 1/2 tablespoons butter
  4. 2 1/2 tablespoons flour
  5. 1/3 cup of water (see notes)
  6. 1/2 cup milk (2% recommended; see notes)
  7. 1/2 cup half & half (see notes)
  8. 1 1/2 teaspoon of salt
  9. 1/4 teaspoon of black pepper
  10. 1/8 teaspoon of grated nutmeg
  11. 1 teaspoon of thyme, tarragon, or Herbs de Provence
  12. 2 tablespoons of dry sherry
  1. In a medium-large saucepan, set over medium heat, melt 1 tablespoon of butter and sauté the sliced mushrooms until they are golden brown, about 5-7 minutes (if the mushrooms start to stick at any point just add a little more butter). Remove the mushrooms from the pan and set them aside in a small dish.
  2. Using the same saucepan, add the peal onions and 1/3 cup of water and let simmer over medium heat for about 5-7 minutes. Remove water and onions separately and set each aside. (This step can also be complete in a separate saucepan while the mushrooms are cooking.)
  3. Next, melt the 1/2 tablespoon of butter in the same pan. Once melted, turn down the heat to low and add in the flour, whisking the butter and flour together creating a rue-like mixture. Keeping the pan on low heat, add back in the 1/3 cup of water, as well as the milk, half & half, salt, pepper, nutmeg, and thyme. Keep stirring until mixture thickens (feel free to add cornstarch or more flour if it's not thickening....I would recommend adding the flour about 1/2 tbsp. at a time, stirring and waiting a few minutes to see if it thickens more before adding additional flour).
  4. Once stirred together, add back in the 16 oz of cooked pearl onions and the sautéed mushrooms to the pan, slowly stirring so the onions and mushrooms get coated in the gravy mixture. Add in the sherry, once again mixing all ingredients together.
  5. Let simmer, on low heat, on the stove top, or if made in oven-safe pan, place in oven for 15 minutes at 350 degrees. I typically let this simmer for a minimum of 30 minutes before serving.
  1. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.
  2. This dish can be made in advance, which makes it great for Thanksgiving, Christmas, or other holiday dinners. You can either prepare the entire dish a day in advance, then store it in the fridge, in the pan with the lid on and then just reheat it for about 15 minutes prior to serving, or you can make this the morning of your big meal and allow it to simmer either on low heat on the stove or in a crockpot set to low heat.
  3. For the onions, I use a bag found in the frozen section of Trader Joe's. You can also found them in the produce section and peel them yourself (something I do not recommend) or you can find them in jars. If you use jarred onions, simply use the liquid they come in instead of boiling them in water.
  4. For the milk and half & half, you can use all milk (2% is best, as you want a creamy texture), all half & half, or you can use a mixture of 50% heavy cream, 50% water, or a combination of any of the three. For me, I typically base this on what I have in the fridge at the time, which usually tends to be milk and heavy cream.
  5. You can substitute port for the sherry.
Adapted from A family recipe
Adapted from A family recipe
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3×3 Food – Thanksgiving Egg Rolls

3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers || Runway Chef #thanksgiving #appetizers My favorite holiday is quickly approaching. You know the one, the one that starts with a T and ends with Hanksgiving. The one that rhymes with ‘Banksgiving’. The one where all the turkeys and Indians and pilgrims show up (ok, maybe just the turkeys). Yeah, that one. Being a food blogger and all it should not surprise you one bit that I’m all about a holiday involving feasts. I mean an actual day on the calendar that’s dedicated solely to stuffing your face without one ounce of guilt involved? Sign me up….twice. One of my favorite part of any feast, Thanksgiving or not, is the appetizers. Grace, Luci and I thought, with all that turkey/mashed potato/stuffing/gravy you’re going to be having, why not keep the apps bite-sized (plus, everything is cuter when it’s mini, right?!). Grace whipped up cheesy feta-mozzarella cups, Luci kept it healthy with mini kale salads, and I went ahead and decided to stuff all of thanksgiving into one bite. Literally, turkey, stuffing, gravy, all rolled up into one neat little egg roll and topped with cranberry chutney (and some extra gravy, if you know what’s good for you). Our three appetizers are so good, you may not even need a turkey dinner. Wait…..who I am I kidding?! You always need a turkey dinner!

3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers 3x3 Food - Bite Size Thanksgiving Appetizers { Thanksgiving Egg Rolls} || Runway Chef #thanksgiving #appetizers

Thanksgiving Egg Rolls with Cranberry Chutney
Yields 20
All the favorite flavors of Thanksgiving rolled into one bite
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
  1. 1/4 pound of cooked turkey, sliced (you can also use about 1 cup of chopped turkey)
  2. 1 1/2 cups prepared stuffing
  3. 1/2 cup gravy + extra for sealing the egg rolls and serving
  4. 4 ounces (half a package) of cream cheese, softened to room temperature
  5. 10 egg roll wrappers
  1. 1 cup fresh cranberries
  2. 1 tablespoon of lemon zest
  3. 2 tablespoons of honey
  4. 4 tablespoons of water
  5. A large pinch of salt
  6. 1 teaspoon of Dijon mustard (you can use more or less depending on your preferences)
  1. Preheat the oven to 400 degrees. In a large bowl, combine 1/2 of the stuffing, the gravy, and the cream cheese. Stir until well combined, then gently fold in the remaining stuffing.
  2. To assemble the egg rolls, first lay out an egg roll wrapper. Place a small piece of turkey (or about 1 1/2 tablespoons of turkey meat) in the lower corner of the wrapper, then top it with about 1 1/2 tablespoons of the stuffing mixture. Proceed to roll like and egg roll, sealing the edges with extra gravy. Place on a lined baking sheet, sealed side up, and brush the top with more extra gravy. Continue this process until you have filled all egg roll wrappers.
  3. Bake the egg rolls for about 12-15 minutes, or until they are slightly browned (FYI, something of the stuffing may seep out of the corners...feel free to sample, er, I mean clean it up with a spoon). Remove from the oven and allow to cool for 5-10 minutes (on the baking sheet) before serving them.
  4. While the egg rolls are baking, make your cranberry chutney. In a medium-sized pot set over medium-high heat bring the cranberries, lemon zest, honey and water to a boil. The cranberries should start popping and becoming juicy. Add in the salt and stir. Continue stirring until the cranberries have all popped and the juices have thickened (you can use the back of your spoon to help pop the cranberries). The sauce should be thick and chunky, similar to cranberry sauce, and the whole process should take about 5-7 minutes. Once the cranberries have cooked down, remove the pan from the heat and stir in the dijon mustard. Place the cranberry sauce into a serving bowl.
  5. Once the egg rolls have cooled to the touch, cut them in half using a serrated knife. You can serve the egg rolls either hot or cold (I actually liked them better cold, while the Mr. preferred them hot) alongside the cranberry chutney and extra gravy (tip: dip them in gravy then spoon a little of the cranberry chutney on top!).
  1. Store leftover egg rolls in a ziplock bag, in the fridge for up to 2 days. Store extra chutney in an airtight container in the fridge for up to 5 days.
  2. This recipe contains gluten, meat, and dairy.
  3. For the turkey, you can either use sliced meat from the deli counter (some stores sell roasted turkey breast), or you can replace the meat with chicken.
  4. I would recommend making extra gravy and stuffing for your Thanksgiving then using the extra for this recipe.
  5. The cranberry chutney can be made ahead of time and kept in the fridge, in an airtight container, for up to 5 days before serving.
  6. These would be a great way to use up Thanksgiving leftovers.
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Happy Hour // Happy Thanksgiving

Thanksgiving As you’re all gearing up for a big turkey dinner and spending time with loved ones tomorrow, I wanted to veer away from typical ‘Happy Hour’ content in light of the season of Thanksgiving.

Runway Chef has reached some large milestones over the last month, milestones that probably don’t mean much to you as the reader, but mean everything to me as the creator. I bring this point up not to rub in any achievements, but instead to thank you, for these milestones would not be reached without each and every one of you reading, commenting, following, liking and retweeting. It is also this support that has allowed some new and exciting projects to develop and I can’t wait to share more about them in the new year. So as I spend my Thanksgiving thinking of all the things I am thankful for, you dear readers, will be high on the list.

Eat. Drink. Give Thanks.

I hope you all have a wonderful Thanksgiving full of family, food and fun, but most of all, full of thanksgiving for all the blessings in your life!

P.S. There will be no new post tomorrow as I (and I hope you) will be too busy stuffing my face with food, but check back Friday for a list of Black Friday/ Cyber Monday sales and deals!

Thanksgiving Place Settings

Thanksgiving place settings Another Thanksgiving post?! Weiiiirrdd, I know. Especially since most of you are probably saying “Girl, Thanksgiving decorations were so like 3 months ago!” and you are now in the thick of Christmas (Am I the only super old-fashioned person that refuses to do anything Christmas until after Thanksgiving?!). Christmas decorations or not, there’s still a big turkey dinner coming up this Thursday and a table that will need to be set for it. Hence, this post about super easy DIY thanksgiving place settings. Whether you don’t have a lot of time, you don’t want to spend a lot of money, you don’t want to take away from your Christmas decorations, or you really just don’t feel like decorating, any of these place card options will work for you. Bonus, a few of these ideas would even work well for Christmas (in case any of you want to keep your table set-up for a month or something).

DIY thanksgiving place settings

More than likely you already have a house (or yard) full of items that you can use to create place settings. Get creative, be resourceful and think outside the box. Some of the items I gathered from around my place include: popsicle sticks (spray painted gold), wine corks, feathers, mini pumpkins, gilded faux berries, acorns, a stem of wheat, cinnamon sticks, small glass containers, gilded faux fruit, a clear shot glass, and old paper shopping bags.

holiday place setting ideas Your place setting can be as simple as laying an item like a feather or dried flower across the napkin and then resting a larger place card in the middle. I spray painted the tips of these feathers gold, but any type or color of feather would work. Also, I made this name card out of a paper grocery bag with a scallop-edged pair of scissors. I’m very big into using earthy tones in Thanksgiving decorating so I think the paper bags work out nicely.

diy thanksgiving name cards

A plain shot glass filled with gold glittered sand (above) or acorns (below) is the perfect holding spot for a name “stick”- a popsicle stick spray painted gold with the name tag attached to the top. To attach the name tag, I simply folded the paper in half, placed the popsicle stick in the middle, and then glued it all together with a few drops of glue.

acorn place setting easy thanksgiving place settings Yet another example of how sometimes the simple things can be the best things. Similarly to the feather seen above, these place settings only consist of the name card laid next to a small decorative feature, such as gilded berries, gilded fruit, acorns, pinecones or even a few cranberries.

thanksgiving place cards Here I attached a large name card to a piece of wheat using a small clothes pin that had been spray painted gold. I then laid it in the middle of the place setting. This is by far my favorite of all the place settings seen in this post.

thanksgiving place settings In this final place setting, I made a smaller place card, set it up on the napkin and then placed a small glass container over it. If you’re big on not matching, this would be a good place setting option for you as you could use a variety of glass containers or jars with which to cover the name cards.

Happy Hour- Hot Apple Butter Rum

hot buttered rum cocktail You know when rum and butter are in the same sentence, chances are pretty high that good things are ahead. Of course, it could also mean something horrible, like clogged arteries from too much butter and a hot drunk mess from drinking too much rum, but we’ll just pretend neither of those are an option. What IS an option is making and drinking this delicious hot apple butter rum drink. If you’re like me and you have a cabinet full of liquor, no mixers in the house (and you’re too lazy to go buy some), but you just have to have a cocktail, this is the drink for you. Better yet, if you’re in charge of cocktails for any holiday gathering this season, bring this. Everyone will love you for bringing a delicious drink and the host will love you because everyone loved the drink. So basically this drink will make everyone love you a lot. You’re welcome!

wintertime cocktails hot cocktails hot apple buttered rum hot apple butter buttered rum


Hot Apple Butter Rum
Makes 2 Servings

2 tablespoons of unsalted butter
1/4 cup of brown sugar
1/2 a cup of apple butter
1 cup of water

1/2 a shot of orange liquor (like a Cointreau or Grand Marnier), per drink
1 shot of dark spiced rum, per drink

Candied orange peel and cinnamon sticks for serving (optional)


In a medium sauce pan heat the butter, brown sugar, apple butter and water on medium-high heat until the butter is melted and the liquid is boiling. Stir a few times, then let it continue boiling for another 2-3 minutes.

While you are waiting for the liquid to boil, pour a half shot of orange liquor and a shot of rum into each mug. Once the liquid has boiled, pour half into each mug, then stir to combine. Toss in a piece of candied orange peel and serve with a cinnamon stick, if desired. Drink immediately.

*Notes: This recipe can easily be doubled or tripled. Also, if you are making this for a party or a larger group, you could make this in the crockpot; just add all your ingredients, heat on low, and then serve once it is warm.

I have not personally tried this with anything other than apple butter, but I’m sure fig butter or pumpkin butter would be delicious substitutes.