- 1 package (16 ounces) frozen pearl onions
- 4-1/2 teaspoons butter
- 4-1/2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon ground nutmeg
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 3/4 cup milk
- Cook onions according to package directions. Meanwhile, in a small saucepan, melt butter; stir in the flour, salt, nutmeg, garlic powder and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain onions; stir into cream sauce. Sprinkle with paprika. Yield: 2-3 servings.
Originally published as Creamed Pearl Onions in Quick Cooking November/December 2004, p16
Reviews for Creamy Pearl Onions
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Reviewed Nov. 8, 2012
I make these every year for Thanksgiving and Christmas. Easy and healthier than most other "creamy" recipes since it uses milk instead of cream.