Did I screw up this recipe?

[girlie1125]

Ok, so in an effort to continue on the success of the 2 weeks of meal planning we've done, I've decided to try to find some new recipes for my family so we're not eating the same 6 meals over and over again.

Last night I attempted to make chicken crepes a la Hillbilly Housewife. (I'm starting basic here, people ) So the first part of that is to make the Creamed Chicken (recipe here: http://www.hillbillyhousewife.com/creamedchicken.htm).

I don't know what happened, but there were tons of tiny little chunks of onion in my sauce. DW is not an onion fan, so in desperation I strained the sauce and was left with a strainer full of minced onion pieces! After it had cooked, come to a boil, etc. Is it supposed to be like this? I would imagine it would be uber-oniony. Or did I not let them sautee with the butter long enough? They were getting...mushy?...emulsified...? When I sauteed them before adding the flour...so I'm just stumped.

I also noticed that even the strained sauce did taste awfully onion-y. Is this just an onion-lover's recipe?

Can anyone give me some tweaks to this recipe so that I don't have to strain gobs of onion ickiness out of it next time? Or even a different recipe? Can I use onion powder instead? How much?

Thanks in advance .

[Benji'sMom]

Well, when you chop an onion, the chopped up pieces aren't going to disappear, they will stay chopped up pieces. So if you don't like onion pieces just don't put onion pieces in it. FWIW I think using a whole onion for only a few cups of chicken meat is too much onion. I love onion but that seems like a large ratio to me. So that's probably why it tasted too onion-y to you. I would leave the onion out altogether if you don't want any onion taste, or put a little dash of onion powder instead.

[girlie1125]

Thanks for the reply!

I don't mind the flavor of onions, so I will probably use onion powder next time.

But I did chop them up tiny (in my chopper...thingie..?!) so I guess I just expected them to pretty much melt into the sauce? But I could see how that wouldn't make sense.