- 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
- 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.
Reviews for Creamed Pearl Onions
"This was great! I grew up having pearled onions at Christmas. My Mom passed away this year and I was bound and determined to make these. Thanks for sharing the recipe it was awesome and brought a lot of great memories back!"
"My daughter requested creamed pearl onions so I tried this recipe for Thanksgiving. Made them tonight and gave them a taste Wow. Very good I must say they are a little better than my grandmothers they will become a tradition!"
"Best creamed onions I've made. Thank you!"
"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."
"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!!!"
"Excellent!!!! Just a perfect recipe... would not change a thing. I did not use the optional pimento."