Velvety Creamed Onions

Prepare to elevate your holiday feast or any special dinner with a side dish that consistently steals the show: creamy, tender, and incredibly flavorful Creamed Pearl Onions. Often overlooked, these tiny gems transform into an opulent, restaurant-quality accompaniment when bathed in a rich, savory cream sauce. This recipe promises an indulgent experience, making it an essential addition to your Thanksgiving, Christmas, or any celebratory table. Beyond their exquisite taste, we’ll guide you through the simple technique for peeling pearl onions, ensuring a smooth and enjoyable cooking process from start to finish. Get ready to discover a new favorite that will impress even the most discerning palates.

What Makes This Creamed Onion Recipe Irresistible

If the idea of “creamed onions” is new to you, you might be wondering what all the fuss is about. Rest assured, this dish is a revelation, a truly surprisingly delicious side that deserves a permanent spot in your culinary repertoire. For those who already cherish creamed onions, prepare for a rendition that honors tradition while bringing a touch of gourmet sophistication to your plate.

• A Symphony of Flavors: This dish is a harmonious blend of savory and subtly sweet notes. The natural sweetness of the pearl onions is beautifully complemented by a luscious, cheesy cream sauce. What truly sets this recipe apart, however, is the hint of dry sherry. This thoughtful addition deepens the flavor profile, adding a layer of complexity and warmth that elevates the dish from homemade to undeniably restaurant-quality. It’s the secret ingredient that binds all the elements into an unforgettable culinary experience.
• A Nod to Tradition, Yet Uniquely Yours: Creamed onions hold a special place in many holiday traditions, particularly during Thanksgiving and Christmas gatherings. While this recipe builds on that beloved heritage, it offers a refined twist. Every family has their cherished version, passed down through generations. This recipe provides a fantastic foundation, but we encourage you to make it your own. Feel free to adjust the seasonings slightly, perhaps a pinch more nutmeg or a different herb, to perfectly capture those nostalgic flavors that resonate with your personal memories.
• Perfect for Any Occasion: Whether you’re hosting an intimate dinner party or a large holiday feast, these creamed onions are incredibly versatile. They look elegant on any table, adding a touch of rustic charm and sophistication. Moreover, they are surprisingly easy to scale up for larger crowds, making them an ideal choice when you need a dependable and impressive side dish that can serve many without added stress. Their rich texture and inviting aroma make them a comforting yet celebratory offering.
• Effortless Elegance: Don’t let the “restaurant-quality” label intimidate you. While the results are exceptional, the process is straightforward. We’ve included simple, clear instructions for preparing pearl onions, including an easy peeling method that takes away any apprehension you might have. From selecting the best onions to crafting the perfect cream sauce, each step is designed for success, ensuring that even novice cooks can achieve a truly spectacular dish.

Chef’s Tips for Perfect Creamed Onions

Achieving perfectly tender, flavorful creamed onions is simpler than you might think with a few expert insights. These tips will help you navigate the nuances of working with pearl onions and crafting a flawless cream sauce, ensuring your dish is consistently exceptional.

• Selecting and Storing Pearl Onions: When choosing fresh pearl onions, always opt for those that feel firm to the touch, without any soft spots or mushiness. Inspect their papery skins for any signs of mold or sprouts, as these indicate they are past their prime. Proper storage is key to their longevity; keep raw pearl onions in a cool, dry, dark place, away from direct sunlight and other vegetables (which can release gases that accelerate spoilage). Stored correctly, they can last for up to a month, allowing you to stock up when you find a particularly good selection or a sale.
• Mastering the Cream Sauce: Cream sauces, while delightful, can sometimes be a bit temperamental. The good news is that they are also quite forgiving with a little adjustment. If your sauce appears too thick, gradually whisk in a little more light cream or dry sherry until it reaches your desired silky consistency. Conversely, if the sauce is too thin, stir in an additional tablespoon or two of grated Parmesan cheese and allow it to gently simmer for a few extra minutes. The Parmesan will help thicken the sauce as it melts and reduces the liquid.
• Preventing Curdling and Separation: Dairy products like cream and cheese are sensitive to extreme temperature changes, which can cause them to curdle or separate. To prevent this, always remove your saucepan from the heat and allow it to cool slightly before incorporating the cream and Parmesan. Additionally, ensure that your light cream and grated Parmesan are at or very close to room temperature before you begin cooking. This minimizes the temperature shock when they are added to the warm roux, resulting in a smooth, cohesive sauce every time.
• The Art of Peeling Pearl Onions: Don’t let the small size of pearl onions deter you. Our blanching method makes peeling surprisingly easy. After trimming the root ends and a brief boil, plunging them into an ice bath loosens their skins significantly. You’ll find that with a gentle pinch at the stem end, the skins will often slide right off like a sheath, saving you considerable time and effort.
• Flavor Enhancements: While dry sherry adds a fantastic depth, consider other flavor boosts. A pinch of nutmeg grated fresh into the cream sauce can add a subtle, warm spice that beautifully complements the onions. For an extra layer of richness, a touch of cream cheese or Boursin cheese melted into the sauce can create an even more decadent texture and flavor.

Recipe By:
Cheryl Malik

★★★★★

4.67 from 9 votes

Creamed Onions

Prep
15 minutes

Cook
30 minutes

Total
45 minutes

Tender pearl onions tossed in a rich cream sauce with a touch of parmesan and sherry for a truly restaurant-quality side dish.

Cheryl Malik

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8
servings

Equipment

• Cutting board
• Sharp knife
• Large saucepan
• Large bowl filled with ice water enough to fully submerge onions
• Large slotted spoon
• Large bowl
• Paper towels
• Whisk
• Silicone spatula
• Serving dish

Ingredients

For the Creamed Onions

• 1 pound fresh pearl onions (see Notes)

• Salt to taste

• 3 tablespoons butter

• 3 tablespoons all-purpose flour (see Notes for GF options)

• Freshly cracked black pepper to taste

• 1 ½ cups light cream (at or close to room temperature)

• 2 tablespoons dry sherry (optional, but highly recommended)

• 2 tablespoons grated fresh parmesan (at room temperature)

• 2 tablespoons chopped fresh parsley

Serving Suggestions (All Optional)

• Additional chopped fresh parsley

• Additional grated fresh parmesan

Instructions

To Prepare the Pearl Onions

1. Place 1 pound fresh pearl onions on a cutting board. Using a sharp knife, carefully cut away the root ends of all onions. Discard these trimmed ends. Prepare a large bowl with an ice water bath (water and ice) and set it aside.

2. Fill a large saucepan with water and place it on the stovetop over high heat. Once the water comes to a rolling boil, add the trimmed pearl onions. Boil the onions for 2 to 3 minutes; this blanching process helps loosen their skins.

3. Immediately (and carefully) drain the hot water from the saucepan. Discard the water. Note: This blanching step is for peeling ease, not for fully cooking the onions. After peeling, the blanched onions can be refrigerated for up to 5 days before final cooking, if you wish to prepare ahead.

4. Transfer the boiled onions directly into the prepared ice water bath. Use your hand or a spoon to gently swirl the onions in the ice water until they are cool enough to handle comfortably.

5. One by one, remove the onions from the ice bath. Pinch the stem end (the opposite side from where you trimmed the root) with enough pressure to loosen the onion skin. The skin should now slide off the onion fairly easily, much like a sheath.

6. Repeat this peeling process until all onions are peeled. Discard the onion skins and return the peeled onions to the saucepan.

For the Creamed Onions

7. Discard the water from the previous ice bath and prepare a fresh one. Set it aside. Line a large bowl with paper towels and set that aside as well.

8. Fill the saucepan with enough water to completely cover the peeled onions. Generously season the water with salt. Place the saucepan on the stovetop over high heat and bring this salted water to a boil.

9. Once the water begins to boil, immediately reduce the heat to medium-low. Simmer the onions, uncovered, for about 10 minutes, or until they are tender when pierced with a fork.

10. When the onions are tender, drain the water thoroughly and immediately transfer the cooked onions to the fresh ice bath. Swirl the onions in the ice water until they are cool enough to handle.

11. Using a slotted spoon, remove the pearl onions from the ice bath, allowing any excess water to drip back into the bowl. Transfer the onions to the bowl lined with paper towels to dry them thoroughly. Set aside.

12. Return the saucepan to medium heat. Once the saucepan is hot, add 3 tablespoons butter and melt it completely. Be careful not to burn the butter; it should just be melted and slightly bubbling.

13. Add 3 tablespoons all-purpose flour to the melted butter. Whisk continuously until the flour is fully incorporated into the butter, forming a smooth roux. Cook the roux for approximately 5 minutes, whisking frequently to prevent any browning or burning. Season the roux with salt and freshly cracked black pepper as desired.

14. Remove the saucepan from the heat and let it cool slightly for a minute or two. Then, gradually pour in 1 ½ cups light cream. Whisk vigorously to fully incorporate the cream into the roux. Return the saucepan to medium heat and continue to cook for another 5 minutes, or until the mixture becomes bubbly and thick, stirring occasionally to prevent sticking or burning.

15. Remove the saucepan from the heat once more. Add 2 tablespoons dry sherry (if using), 2 tablespoons grated fresh parmesan, 2 tablespoons chopped fresh parsley, and freshly cracked black pepper to taste. Stir until all ingredients are combined and a thick, velvety cream sauce forms. Note: If your sauce is too thin, add more Parmesan and cook briefly until it thickens. If it’s too thick, thin it out with a little more cream or sherry until the desired consistency is achieved.

16. Return the cooked and dried pearl onions to the saucepan with the cream sauce. Gently fold the onions into the sauce, ensuring they are thoroughly coated. Cook, stirring occasionally, for 2 to 5 minutes, or until the onions are heated through and the flavors have melded.

17. Transfer the prepared creamed onions to a serving dish. Garnish with additional chopped fresh parsley and extra grated fresh parmesan if desired. Serve immediately while warm.

Notes & Tips

• Pearl Onions: If using frozen peeled pearl onions, you can completely skip the initial “To Prepare the Pearl Onions” section. Simply defrost them thoroughly and drain them very well before proceeding with the “For the Creamed Onions” instructions.
• Make it Gluten-Free: To make this recipe suitable for a gluten-free diet, substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend. Ensure your chosen blend is suitable for making sauces.
• Make it Lower Carb/Keto: For a lower carb or keto version, omit the all-purpose flour entirely. Instead, add an additional 3 tablespoons of grated Parmesan cheese (totaling 5 tablespoons) to the saucepan along with the butter and cream. The Parmesan will help thicken the sauce as it melts and reduces.
• Leftovers: Allow any leftover creamed onions to cool completely before transferring them to an airtight container. They can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat gently on the stovetop or in the oven, adding a splash of milk or cream if needed to restore consistency.

Make Ahead Options

• The pearl onions can be peeled up to 5 days in advance of preparing the full dish. After peeling, store them in an airtight container in the refrigerator until you are ready to complete the recipe.
• The entire creamed onion dish can be prepared up to 2 days ahead of serving. Follow the recipe as written, then transfer the finished dish to an oven-safe casserole. Cover the dish tightly with a lid or foil and refrigerate. Before serving, remove the dish from the fridge and allow it to come to room temperature for about 30-60 minutes. Reheat in a preheated 300°F (150°C) oven, covered with foil, just until heated through and bubbling gently.

Approximate Nutrition Information for One Serving

Serving Size: 1 serving


Calories: 145 cal


Protein: 2 g


Fat: 12 g


Saturated Fat: 7 g


Trans Fat: 0.2 g


Cholesterol: 37 mg


Sodium: 65 mg


Potassium: 118 mg


Total Carbs: 8 g


Fiber: 1 g


Sugar: 2 g


Net Carbs: 7 g


Vitamin A: 454 IU


Vitamin C: 6 mg


Calcium: 47 mg


Iron: 0.3 mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.