Classic Creamed Pearl Onions

This classic creamed pearl onions dish transforms humble onions into a decadent side that pairs perfectly with holiday roasts or Sunday dinners. The pearl onions become tender jewels bathed in a rich, velvety sauce that will have everyone asking for the recipe.

I first served these creamed pearl onions at Thanksgiving five years ago, and they've become non-negotiable at our family gatherings. My father-in-law, who claimed to dislike onions, took one polite bite and then proceeded to finish half the dish himself.

Ingredients

• Frozen pearl onions: Provide convenience while maintaining excellent flavor and texture for this classic dish
• Heavy whipping cream: Creates the luxurious base that makes this dish truly special
• Butter: Adds richness and helps create the perfect roux foundation
• Nutmeg: Offers a subtle warmth that complements the natural sweetness of the onions beautifully
• All-purpose flour: Thickens the sauce to the ideal consistency that clings to each pearl onion
• Parmesan cheese: Brings a salty umami element that balances the dish perfectly
• Vegetable broth: Adds depth to the sauce without overpowering the delicate onion flavor
• Salt and pepper: Are essential for bringing all flavors into perfect harmony

Step-by-Step Instructions

Preheat The Oven:

Set your oven to 375 degrees Fahrenheit and allow it to fully preheat while you prepare the onions and sauce. This ensures even cooking and proper browning of the cheese topping.

Prepare The Onions:

Place your frozen pearl onions in a pot of water and bring to a rolling boil. Cook for exactly 6-8 minutes until they are just tender but still hold their shape. Drain thoroughly in a colander, giving them a gentle shake to remove excess water which could dilute your sauce.

Create The Roux:

In a separate pot over medium heat, melt the butter completely until it begins to foam slightly. Add the flour and whisk constantly for a full minute. This cooking time is crucial as it removes the raw flour taste while creating the foundation for a smooth sauce.

Build The Sauce:

Gradually pour in the vegetable broth and heavy cream, whisking continuously to prevent lumps from forming. The sauce will initially look thin but will thicken as it simmers. Add the nutmeg, 1/4 cup of parmesan cheese, and season carefully with salt and pepper. Allow to simmer for 1-2 minutes until the sauce coats the back of a spoon.

Combine And Bake:

Gently fold the drained pearl onions into your creamy sauce, ensuring each onion is well coated. Transfer this mixture to a well-greased 9x9 baking dish, spreading it evenly. Sprinkle the remaining parmesan cheese over the top to create a golden, crispy crust during baking. Bake for 30-35 minutes until bubbling around the edges and beautifully browned on top.

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The nutmeg in this recipe is my secret weapon. I discovered its magic with cream sauces years ago when an Italian grandmother shared her bechamel technique with me. Just that tiny pinch transforms the entire dish, bringing out the natural sweetness of the onions without making the dish taste of nutmeg itself.

Make-Ahead Magic

These creamed pearl onions are perfect for holiday planning. You can prepare the entire dish up to the baking point, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, simply remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed. You may need to add an extra 5-10 minutes to the baking time if the dish is still cold when it goes into the oven.

Variation Ideas

While classic is classic for a reason, this recipe welcomes thoughtful variations. Try adding 2 tablespoons of fresh thyme leaves to the sauce for an herbaceous note. For a smoky twist, stir in 3 tablespoons of crumbled bacon before baking. Mushroom lovers can add 8 ounces of sautéed mushrooms to create a more substantial side dish. For special occasions, a splash of sherry or white wine in the sauce adds elegant complexity.

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Perfect Pairings

These creamed pearl onions shine alongside roasted meats, particularly ham, turkey, or beef tenderloin. The rich sauce complements the proteins while the sweet onions cut through fatty flavors. For a complete meal, serve with something simple and acidic like a bright green salad dressed with vinaigrette to balance the creaminess. If serving as part of a holiday spread, place these between heavier and lighter sides to create a harmonious plate.

Frequently Asked Questions

→ How do I avoid watery cream sauce?

To avoid watery sauce, ensure you cook the flour and butter mixture long enough to remove the raw taste before adding liquids. Slowly whisk in the broth and cream to create a smooth base.

→ Can I use fresh pearl onions instead of frozen?

Yes, fresh pearl onions work well! Blanch them in boiling water for a few minutes, then peel before using in the recipe.

→ What type of broth works best?

Vegetable broth provides a light and balanced flavor, but chicken broth can also be used for a richer taste.

→ Can I make this dish ahead of time?

Yes, you can assemble the dish a day ahead, cover, and refrigerate. Bake as directed before serving.

→ What other cheeses can I use?

If you don’t have parmesan, try gruyere, white cheddar, or asiago for an equally delicious twist.