The first time I made these creamed onions I thought they were too fancy for a weeknight, and then I devoured a bowl while the rest of dinner finished cooking.
If you are looking for a silky, savory side that dresses up roast chicken or holiday ham, this Barefoot Contessa-inspired version is the one I reach for.
It’s simple to make, scales easily, and the sauce clings to each pearl onion like comfort food with manners.
If you like crispy textures alongside creaminess, try my air-fryer twist on onions for a different crunch before adding them to the sauce: air-fryer crispy onions recipe.
Why You’ll Love This Recipe
- Easy prep that feels elevated without fancy techniques.
- Silky, cheesy sauce that’s not too heavy thanks to the milk and nutmeg lift.
- Pearl onions keep their shape and pop in each bite.
- Makes a great make-ahead side for holidays or weeknight dinners.
The texture is the reason this recipe wins every time. The pearl onions stay tender but intact, creating little bursts of sweet onion flavor. The roux-thickened sauce is smooth and coats the onions in a silky, cheesy blanket; Parmesan adds a sharp umami note while a whisper of nutmeg brightens the dairy. The balance between the mild bite of the onions and the creaminess of the sauce is what turns this from "just a side" into a showstopper.
“Five stars — I made these for Thanksgiving and everyone went back for seconds. Simple, elegant, and the sauce is addictive.” — Claire, reader
Key Ingredients
Pearl onions — These small onions are sweet and have a tender, delicate texture when cooked. Choose fresh, firm pearls without soft spots; frozen pearl onions can be used in a pinch but will release more water and need extra simmering.
Butter & flour (the roux) — Butter provides flavor and the flour is what thickens the sauce. Use unsalted butter so you can control seasoning; European-style butter (82% fat) gives a slightly richer taste, but regular butter works beautifully.
Whole milk & heavy cream — The recipe uses warm whole milk to build the sauce and heavy cream for richness and silkiness. Warm the milk before adding to the roux to avoid lumps and keep the sauce velvety; the heavy cream is added at the end to smooth everything and enrich the mouthfeel.
Parmesan cheese — Freshly grated Parm adds savory depth and helps the sauce cling to the onions. Avoid pre-grated for best melting and flavor; choose a block of Parmigiano-Reggiano if you can for superior umami and texture.
Full ingredient list:
- 2 pounds pearl onions
- 4 tbsp butter
- 3 tbsp flour
- 2 cups warm whole milk
- ½ cup heavy cream
- ½ cup grated Parmesan
- ⅛ tsp nutmeg
- Salt and pepper to taste
- Optional: parsley or thyme
Step-by-Step Instructions
Step 1: Peel and cook the pearl onions
Bring a pot of water to a boil, add the pearl onions, and simmer until tender.
Drain the onions, then shock them in cold water to stop cooking and make peeling easier.
Pro tip: You’ll know they’re ready when a paring knife slides through an onion with no resistance; if using frozen pearls, give them an extra minute in simmering water.
Step 2: Make a golden roux
In a wide skillet, melt the butter over medium heat until foamy.
Sprinkle in the flour and whisk constantly for 1–2 minutes until the raw flour scent cooks off and the roux smells slightly nutty.
Pro tip: Keep the heat moderate; the roux should be pale golden, not browned, for a clean, creamy sauce base.
Step 3: Whisk in warm milk and thicken
Slowly pour the warm whole milk into the roux, whisking vigorously to prevent lumps.
Continue to cook, whisking, until the mixture thickens to the consistency of heavy cream.
Pro tip: If the sauce grabs the back of a spoon, it’s thick enough; remove lumps immediately by whisking and lowering the heat.
Step 4: Finish the sauce
Stir in the heavy cream, grated Parmesan, and the nutmeg, then season with salt and pepper.
Lower the heat to maintain a gentle simmer and taste; adjust salt and pepper as needed.
Pro tip: Add the Parmesan off the heat if the sauce is very hot to avoid graininess; whisk it in gradually for a silky finish.
Step 5: Combine onions and sauce
Add the peeled pearl onions into the sauce and simmer together for about 5 minutes.
This allows the onions to absorb flavor while keeping them intact.
Pro tip: If the sauce tightens up too much while simmering, loosen with a splash of warm milk or cream.
Step 6: Serve and garnish
Serve the creamed onions warm, sprinkled with chopped parsley or a few thyme leaves if desired.
They pair beautifully with roast meats, mashed potatoes, or crusty bread.
Pro tip: A light grating of extra Parmesan on top before serving adds a pleasant salty finish.
Expert Tips for Success
- Use warm milk to add to the roux. Cold milk shocks the roux and encourages lumps, while warm milk blends smoothly and speeds thickening.
- Peel pearl onions quickly by blanching and shocking. After a brief simmer and ice bath, the skins slip off easily; this saves time and preserves the onion shape.
- Control your heat during roux-making. Medium heat keeps the roux pale and neutral; too hot and it browns and shifts the flavor away from a clean dairy base.
- Grate Parmesan from a block. Pre-grated cheese contains anti-caking agents and doesn’t melt as smoothly, which can make the sauce slightly gritty. Freshly grated Parm integrates into the sauce for a glossy finish.
- Adjust consistency at the end. If your sauce becomes too thick after simmering with the onions, pour in small amounts of warm milk until it reaches the desired silkiness.
- Taste and season in steps. Salt early in small amounts and adjust at the finish; Parmesan contributes saltiness, so season conservatively until after the cheese is incorporated.
- Use a wide skillet for even cooking. A larger surface area allows the sauce to reduce gently and coat onions evenly rather than steam them.
- If you want a lighter version, swap half-and-half for heavy cream and use low-fat milk, but remember the sauce will have less body; you may need an extra tablespoon of butter to compensate.
- Pairing tip: Serve creamed onions alongside quick protein and veggies; I like them next to a simple 10-minute chicken skillet — try this for a speedy weeknight pairing: 10-minute air fryer chicken sausage & veggies.
- Make-ahead strategy: You can fully cook the onions and sauce, chill them separately, and rewarm together gently before serving. This helps holiday prep and avoids last-minute stress.
Storage & Freezing
Fridge storage: Transfer cooled creamed onions to an airtight container and refrigerate for up to 3–4 days.
When chilling, keep the onions in the sauce to prevent them from drying out and to allow the flavors to continue marrying.
Freezing: Creamed onions can be frozen, but texture shifts due to the dairy. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
Label with the date and use within the timeframe for best flavor.
Reheating: Thaw overnight in the fridge for best quality. Reheat gently in a skillet over low heat, stirring slowly and adding small splashes of warm milk or cream to bring back the sauce’s texture.
Avoid boiling after thawing; high heat can cause dairy to separate. If separation happens, whisk in a little crème fraîche or an extra pat of butter off the heat to bring it back together.
If you plan to serve the onions with a protein, consider prepping the side ahead and reheating while finishing your main dish. For ideas on complementary mains that reheat well, check these easy chicken recipes: easy chicken breast recipes.
Variations & Substitutions
Herbed version: Stir in a tablespoon of finely chopped fresh thyme or tarragon at the end. Thyme lends earthy warmth and works especially well with roasted meats.
Cheese swaps: Substitute grated Gruyère for Parmesan for a nuttier, melty profile. Use Pecorino for a sharper, saltier finish if you prefer.
Lower-fat swap: Replace heavy cream with additional whole milk or half-and-half and add an extra tablespoon of butter to maintain richness without full-fat cream.
Vegetarian umami boost: Add a teaspoon of mushroom powder or a splash of reduced vegetable stock to deepen the savory notes without changing the recipe’s character.
Frequently Asked Questions
Q: Can I use frozen pearl onions for this recipe?
A: Yes. Frozen pearl onions work but contain more water, so thaw and drain them well before adding to the sauce. You may need to simmer a bit longer to concentrate the sauce and avoid a runny finish.
Q: How do I prevent the sauce from becoming grainy when I add Parmesan?
A: Remove the pan from high heat and add the Parmesan gradually while whisking. High heat can cause the cheese to clump and separate, so a gentle finish keeps the sauce silky.
Q: Can I make this dairy-free?
A: For a dairy-free version, use a vegan butter and a full-fat unsweetened plant milk like cashew or oat, plus a dairy-free parmesan alternative. The texture will be slightly different but still luxurious if you thicken carefully with the roux.
Q: Will the nutmeg be noticeable if I skip it?
A: Nutmeg in this recipe is used sparingly as a background flavor to brighten creaminess. If skipped, the dish will still be delicious, but you’ll miss the subtle warmth that rounds the dairy.
Q: How do I reheat leftovers without separating the sauce?
A: Reheat slowly over low heat and add a splash of warm milk or cream if the sauce looks tight. Stir gently and avoid boiling, which can cause curdling.
Final Thoughts
This creamed onions recipe is an easy way to add a creamy, savory side that feels indulgent without fuss.
If you love make-ahead holiday sides or a quick upgrade to weeknight dinners, this one deserves a spot in your rotation.
Please leave a star rating in the recipe card below and pin this to your favorites on Pinterest.
Conclusion
Looking for more classic recipes or alternative takes on creamed onions? The original inspiration and a similar approach are demonstrated in the Creamed Pearl Onions Recipe from Food Network, and for another simple, family-friendly version see this Easy Creamed Onions Recipe at Allrecipes.
Creamed Pearl Onions
Ingredients
Onions
- 2 pounds pearl onions Fresh or frozen; if using frozen, increase simmering time
Sauce Base
- 4 tbsp butter Use unsalted butter for better control of seasoning
- 3 tbsp flour For thickening the sauce
- 2 cups warm whole milk Warm before adding to the roux to prevent lumps
- ½ cup heavy cream Added at the end for richness
- ½ cup grated Parmesan Freshly grated for best flavor
- ⅛ tsp nutmeg To brighten the sauce
- to taste Salt and pepper Season to preference
- optional parsley or thyme For garnish
Instructions
Preparation
- Bring a pot of water to a boil, add the pearl onions, and simmer until tender.
- Drain the onions, then shock them in cold water to stop cooking and make peeling easier.
- Pro tip: Once ready, a paring knife should slide through an onion with no resistance.
Making the Roux
- In a wide skillet, melt the butter over medium heat until foamy.
- Sprinkle in the flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off.
- Pro tip: The roux should be pale golden, not browned, for a clean, creamy sauce.
Thickening the Sauce
- Slowly pour in warm whole milk, whisking vigorously to prevent lumps.
- Continue cooking while whisking until the mixture thickens to the consistency of heavy cream.
- Pro tip: Remove lumps immediately by whisking and lowering the heat.
Finish the Sauce
- Stir in the heavy cream, grated Parmesan, and nutmeg, then season with salt and pepper.
- Lower heat and maintain a gentle simmer; adjust seasoning as needed.
- Pro tip: Add Parmesan off the heat to avoid graininess.
Combine and Simmer
- Add peeled pearl onions into the sauce and simmer for about 5 minutes.
- Pro tip: If the sauce gets too thick, loosen with warm milk or cream.
Serve
- Serve the creamed onions warm, garnished with parsley or thyme if desired.
