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Creamed Pearl Onions

 Creamed Pearl Onions
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
6 ServingsPrep: 30 min. + chilling Bake: 25 min.


  • 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.

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Creamed Pearl Onions (continued)

Nutritional Facts: 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.