Creamed Pearl Onions
A silky, savory side dish that enhances any roast chicken or holiday ham, featuring tender pearl onions coated in a smooth, cheesy sauce.
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.
Notes
Use warm milk for best results, and taste and season in steps for optimal flavor. Creamed onions can be made ahead and reheated gently.