Classic Creamed Onions: A Comforting Holiday Side Dish

If you’re looking for a cozy, creamy side dish that feels both nostalgic and elegant, creamed onions might be just what you’re after. This recipe is a holiday favorite in our home, but it’s honestly too delicious to save for just one season. With tender pearl onions wrapped in a silky, buttery cream sauce, it’s the kind of dish that quietly steals the show.

Using fresh or frozen onions, the process is simple, and the result is comfort food at its finest. I’ve made this for Thanksgiving, Easter, Christmas and even Sunday roasts and it’s always a surprise hit!

Why You’ll Love Creamed Onions

Creamed onions are one of those recipes that look fancy but are incredibly easy to make. They’re rich and satisfying, yet the onions still bring a bit of freshness. This side is especially loved during the holidays, but don’t hesitate to serve it alongside roast chicken or a cozy meatloaf. It’s also a great way to use those pearl onions you might have forgotten in the freezer!

Simple Ingredients

Here’s what you’ll need to make this classic dish.

• Pearl onions: These little onions are sweet and mild perfect for soaking up all that creamy goodness. You can use fresh or frozen, which makes this recipe super flexible.
• Butter: Butter is the base of your roux and brings richness to the sauce.
• All-purpose flour: Flour helps thicken the cream sauce, giving it a smooth and luscious texture.
• Whole milk: Warm milk keeps the sauce from clumping and creates a classic creamy base.
• Heavy cream: Just a splash adds extra richness and that luxurious mouthfeel.
• Salt & pepper: Basic seasoning to enhance the natural sweetness of the onions.
• Nutmeg (optional): Adds a warm, subtle spice that complements creamy sauces beautifully.
• Fresh parsley: A sprinkle of chopped parsley at the end adds a pop of color and brightness.

Servings, Prep & Cook Time

• Servings: 6
• Prep Time: 10 minutes (more if peeling fresh onions)
• Cook Time: 20 minutes
• Total Time: 30 minutes

What is Needed

• 2 lbs pearl onions (fresh or frozen, peeled)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk (warm)
• ½ cup heavy cream
• ½ tsp salt
• ¼ tsp black pepper
• Pinch nutmeg (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. If you’re using fresh pearl onions, blanch them in boiling water for 2 minutes, then transfer to an ice bath. Peel and set aside. (Or skip this step and use frozen, already-peeled onions.)
2. In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste and smells slightly nutty.
3. Gradually whisk in the warm milk. Continue stirring until the sauce thickens, about 3–5 minutes. Add in the cream, salt, pepper, and a pinch of nutmeg if using.
4. Stir in the onions. Simmer on low heat for about 15 minutes, or until the onions are tender and the sauce is creamy and coats them well.
5. Transfer to a serving bowl, sprinkle with fresh parsley, and serve warm.

Top Tips

• Use frozen onions to save time. They’re just as delicious and you skip the peeling step!
• Warm the milk before adding it. It helps the roux blend smoothly and prevents lumps.
• Don’t skip the simmer. Letting the onions gently simmer in the sauce makes them melt-in-your-mouth tender.
• Double the recipe for a crowd. This dish scales beautifully for holiday meals.
• Add a splash of white wine for a little depth if you’re feeling fancy (about 2 tbsp before the milk).

Recipe Variations

• Add grated Parmesan for a cheesy twist.
• Use half-and-half instead of milk and cream for a slightly lighter option.
• Try thyme or rosemary instead of parsley for a fall flavor boost.
• Stir in cooked bacon or pancetta for a smoky variation.

Recommended Equipment

• Medium saucepan
• Whisk
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Mixing bowls
• Slotted spoon (for blanching onions, if needed)

Make Ahead Tips

You can make this dish 1–2 days ahead and store it in the fridge. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce before serving.

How to Store and Reheat

Store: Keep in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm in a saucepan over low heat with a splash of milk or cream, stirring until heated through.

What to Serve With This Recipe

• Roast turkey, chicken, or beef
• Mashed potatoes or stuffing
• Green beans or sautéed greens
• Buttery dinner rolls

Forgotten thanksgiving sides you’ll wish you tried sooner!

Creamed Onions

Michelle

Tender pearl onions in a rich, creamy sauce make this classic side dish perfect for holidays and family dinners alike.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Servings 6

Equipment

• Medium saucepan
• Whisk
• Wooden Spoon or Silicone Spatula
• Measuring cups and spoons
• Mixing bowls
• Slotted spoon (for blanching onions, if needed)

Ingredients

  

• 2 lbs pearl onions fresh or frozen, peeled
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk warm
• ½ cup heavy cream
• ½ tsp salt
• ¼ tsp black pepper
• Pinch nutmeg optional
• 2 tbsp fresh parsley chopped (for garnish)

Instructions

 

• Prep the onions: If you’re using fresh pearl onions, blanch them in boiling water for 2 minutes, then transfer to an ice bath. Peel and set aside. (Or skip this step and use frozen, already-peeled onions.)
• Make the roux: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste and smells slightly nutty.
• Add milk and cream: Gradually whisk in the warm milk. Continue stirring until the sauce thickens, about 3–5 minutes. Add in the cream, salt, pepper, and a pinch of nutmeg if using.
• Cook the onions: Stir in the onions. Simmer on low heat for about 15 minutes, or until the onions are tender and the sauce is creamy and coats them well.
• Garnish and serve: Transfer to a serving bowl, sprinkle with fresh parsley, and serve warm.

Notes

• Frozen pearl onions make prep a breeze.
• For a richer sauce, use all heavy cream instead of milk and cream.
• A pinch of nutmeg adds a lovely warmth but is totally optional.

Keyword Creamed Onions

One-Pot Cooking Rocks!