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