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Creamed Pearl Onions Recipe

When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that can be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. —Barbara Caserman, Lake Havasu City, Arizona

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Creamed Pearl Onions Recipe

Prep: 30 min. + chilling Bake: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

50 pearl onions
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
1 cup chicken broth
1 cup half-and-half cream
1/4 cup minced fresh parsley
3 tablespoons grated Parmesan cheese
Pimiento strips, optional

Directions

In a Dutch oven, or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 10-12 minutes or until tender. Drain and rinse in cold water; peel and set aside.
In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions.
Pour into an ungreased 1-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through. Yield: 6 servings.

Nutritional Analysis: 3/4 cup equals 209 calories, 13 g fat (8 g saturated fat), 42 mg cholesterol, 501 mg sodium, 18 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Creamed Pearl Onions in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p80

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Creamed Pearl Onions

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Reviewed on Jan. 01, 2013 by RHergenroeder

I made this side for Thanksgiving. Easy to make and VERY good.

Reviewed on Nov. 22, 2012 by evansmom76

Best creamed onions I've made. Thank you!

Reviewed on Dec. 26, 2011 by marybrehm

My husband has been asking for Creamed Pearl Onions "like his grandmother used to make". This recipe is a hit! He said it's what he remembered from years ago. Thanks for sharing.

Reviewed on Jan. 06, 2011 by redpoodlesrus

I used heavy whipping cream instead and no butter. Also replaced the all-purpose flour with 100% gluten free Oat flour. I did not put in the salt because the parmesan cheese already added enough salt. Great by it self or over a baked potato or boneless skinless chicken breast. Yummy!!!

Reviewed on Nov. 23, 2009 by maineduane

Excellent!!!! Just a perfect recipe... would not change a thing. I did not use the optional pimento.