Creamed Pearl Onions are a classic, comforting side dish that pairs perfectly with roasted meats or holiday meals. The tender, sweet pearl onions are simmered in a rich, creamy sauce that’s infused with hints of nutmeg and black pepper, making every bite melt in your mouth. This dish is a wonderful way to elevate humble onions into something truly special. Whether you’re serving it alongside a Thanksgiving turkey or a Sunday roast, creamed pearl onions add a touch of elegance and warmth to any meal.
Creamed Pearl Onions
Ingredients:
- 1 1/2 pounds pearl onions (fresh or frozen)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk or half-and-half
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh parsley (optional for garnish)
Instructions:
- Prepare the Onions:
- If using fresh pearl onions, bring a pot of water to a boil. Add the onions and blanch for 2 minutes. Drain and transfer the onions to an ice bath to cool. Once cool, peel the onions by trimming the root end and squeezing the onion out of its skin.
- If using frozen pearl onions, thaw them and pat dry with a paper towel.
- Make the Cream Sauce:
- In a large skillet, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes, until the mixture is golden and bubbly.
- Gradually whisk in the milk or half-and-half, continuing to whisk until the sauce is smooth and thickened, about 5 minutes.
- Stir in the nutmeg, salt, and black pepper to taste.
- Combine and Cook:
- Add the peeled pearl onions to the cream sauce, stirring to coat them evenly.
- Reduce the heat to low, cover, and simmer for 10-15 minutes, until the onions are tender and the sauce has thickened.
- Optional Finishing Touches:
- If desired, stir in the Parmesan cheese until melted and well combined.
- Garnish with chopped fresh parsley before serving.
Serve the creamed pearl onions warm as a delightful side dish. Enjoy!
