Creamed onions are a holiday dinner tradition for many families. This combination of small white and red onions add color to the flavorful dish while half-and-half adds richness. This dish can be made with all white pearl onions, or use frozen and skip the peeling. A dash of nutmeg seasons the sauce perfectly.
Don’t wait for a holiday dinner to enjoy these rich and delicious creamed onions.
PrintCreamed Pearl Onions
You don’t have to wait for a holiday to enjoy delicious creamed onions. Use pearl onions or a mixture of white and red.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Vegetables, Side Dish
Ingredients
Scale
- 2 pounds pearl onions (white and purple, unpeeled)
- 1 teaspoon salt (and more, to taste)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups half-and-half (or whole milk)
- 1/4 teaspoon ground black pepper
- 1/8 to 1/4 teaspoon nutmeg
- 2 teaspoons chopped fresh parsley, for garnish
Instructions
- Fill a large bowl or pot with ice and water and set aside.
- Bring a large pot of water to a boil; add the onions and cook them for 1 minute. Transfer the blanched onions to the ice water to halt the cooking process. Drain and peel the onions.
- Put the peeled onions in the same large pot with 1 teaspoon of salt. Cover the onions with water and bring to a boil. Reduce the heat to low, cover the pan, and simmer the onions for about 20 minutes, or until tender.
- Set a colander over a bowl; drain the onions, reserving the cooking liquid; set both aside.
- In the same pan, melt the butter; add the flour. Cook for about 2 minutes, stirring constantly. Gradually add the half-and-half and continue to cook until the sauce mixture thickens and begins to bubble, stirring constantly.
- Add the pepper and nutmeg. Taste and add salt, as needed. If the sauce is too thick, add some of the reserved liquid.
- Add the drained cooked onions to the sauce; heat through and serve.
