Creamed pearl onions are a comforting side with tender sweet onions cooked in a simple cream sauce.
This recipe is traditionally served around the holidays but we love it year-round. They go with everything and come together easily.
What are Pearl Onions?
Pearl onions, or “baby onions” are simply regular white onions that are harvested before they get too big. Look for bright white skins that aren’t broken and have firm flesh. They are crunchy and have a sweet, savory flavor. They can also be caramelized in a sauté pan for a colorful and healthy side dish.
Fresh or Frozen
Pearl onions can be purchased either fresh or frozen. When buying fresh, they will need to be peeled first which is easy but takes a lot of time. I personally prefer to buy them frozen (since they usually come peeled) if I can find them.
Ingredients and Variations
ONIONS: Pearl onions are perfect on their own in this recipe, but for extra color, texture, and taste, add green peas, bacon bits, even smoked salmon for an elegant entrée.
THE SAUCE: The sauce has a smooth, velvety finish. However, some Dijon mustard will give the dish a whole new dimension of flavor.
How to Make Creamed Pearl Onions
A roux is so simple and tastes great with pearl onions:
- Blanch onions to remove the skins & then simmer (or use frozen pearl onions).
- Make a roux and add the liquids per the recipe below. Once thickened stir in parmesan.
- Combine onions and sauce in a small and bake until bubbly.
PRO TIP: Crush the bouillon cube with the back of a fork before adding it to the sauce so it breaks down faster.
What to Serve with Creamy Pearl Onions
Creamed pearl onions are so good on their own, and they are great as leftovers. But they really shine as a side dish alongside Rosemary Balsamic Glazed Ham, a Slow Cooker Rosemary Beef Roast, or add them to these simple Grilled Marinated Vegetable Kabobs.
How to Store
Keep creamy pearl onions in a sealed container in the refrigerator for up to 4 days. Reheat on the stove and add a little milk and cheese. Leftover creamy pearled onions are perfect to add to soups or casseroles.
Creamy & Comforting
- Creamy Mushroom Risotto – so fancy & flavorful
- Creamed Peas – with simple ingredients
- Spinach Gratin – use fresh or frozen spinach
- Creamed Swiss Chard – ready in 15 minutes
- Creamy Asparagus – made on the stovetop
Did you make these Creamy Pearl Onions? Don’t forget to leave a rating and a comment below!
Creamy Pearl Onions
- 1 pound pearl onions
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup chicken broth
- ½ cup heavy cream
- 1 pinch nutmeg
- 4 tablespoons Parmesan cheese grated, divided
- salt & pepper to taste
- Bring a large pot of water to a boil.
- If using fresh onions, peel by cutting off the top and adding to the water for about 1 minute. Remove from the water with a slotted spoon and place in ice water. Pinch the onion to remove the outer skin. Place peeled onions back into the water and simmer for 12-15 minutes or until tender. Drain well.
- If using frozen onions, simmer 5-7 minutes or until tender. Drain well.
- While onions are simmering, melt butter in a small saucepan. Stir in flour and cook for 1 minute. Add stock and cream a little bit at a time stirring after each addition whisking until smooth. Stir in a pinch of nutmeg.
- Remove from heat and stir in 3 tablespoons of parmesan cheese and salt & pepper to taste. Stir in onions.
- Spread into a small baking dish or pie plate. Top with remaining parmesan cheese and bake 20-25 minutes or until heated through and lightly browned.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)