Don’t let this holiday favorite go forgotten! Creamed pearl onions are a classic dish that deserves a spot on your table all year round. Imagine tangy onions bathed in a luscious, creamy sauce, with a golden toasted topping. It’s a match made in culinary heaven!

While they complement Thanksgiving staples like stuffing and mashed potatoes perfectly, don’t hesitate to serve them alongside a juicy steak or a succulent ham. Trust me, adding these to your dinner menu is always a winning move. For this recipe, we’ve opted for frozen pearl onions, and let me tell you, they’re the way to go.

You may have difficulty finding fresh ones, but frozen onions are readily available and already peeled, which is a major time-saver. However, if you manage to get your hands on fresh ones, here’s a handy tip: trim off the tops, boil them for a minute, then place them in an ice bath using a slotted spoon.

This will make peeling them a breeze! Let’s talk about the sauce, shall we? It all starts with a simple roux made from butter and flour. To this, we add vegetable broth, although chicken broth or stock would work just as well. Now, here’s where we get a little playful.

Consider adding a spoonful of tangy Dijon mustard or throwing in some vibrant green peas for a pop of color. Because why not make this side dish shine? Whether you’re planning a festive potluck or looking to elevate your weeknight dinner, creamed pearl onions are always a delightful choice. Give this recipe a go, and we’re confident you’ll fall in love with these creamy gems!

Creamed Pearl Onions: A Classic Recipe

• Serves: 8
• Prep time: 14 minutes
• Cook time: 35 minutes

Ingredients

• 24 oz frozen pearl onions
• 3 tablespoons butter
• 3 tablespoons flour
• ¾ cup vegetable broth
• ¾ cup heavy cream
• ¼ teaspoon nutmeg
• ½ cup grated parmesan cheese, divided
• Salt and pepper to taste

Preparation

1. Preheat the oven to 375 degrees F and grease an 8×8 baking dish.
2. Bring a large pot of water to a boil. Add the frozen onions and simmer for 5-8 minutes, or until tender. Drain.
3. In another large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
4. While continuously stirring, slowly add the heavy cream and broth to the saucepan. Simmer for another 1-2 minutes over low heat, then add the nutmeg.
5. Remove from heat and stir in ¼ cup of the parmesan cheese. Season with salt and pepper.
6. Add the onions to the sauce and stir until fully combined.
7. Transfer the mixture to the prepared baking dish and sprinkle with the remaining cheese.
8. Bake for 30-35 minutes or until the top begins to brown.
9. Serve warm. Recipe adapted from spendwithpennies.com