In my family if someone liked a certain dish, it became "their dish" at every holiday meal. We had to have cheesecake for my sister, crudités for my cousin Nate, gumdrops for my cousin Jonathan and Creamed Pearl Onions for my cousin Chris. After so many years of doing this, we began to switch things up and try new recipes, but I have to admit, I'm still partial to these traditions.
Where to find Pearl Onions
Pearl onions can be found at most grocery stores. I was able to find them in the produce section by the other onions and root vegetables. Sometimes they will be loose, but it's also common to find them bagged like garlic or shallots. Pearl onions are also commonly found in the frozen food section with the other frozen vegetables. For this recipe, I used frozen onions.
How to peel pearl onions
The easiest option for pearl onions is to buy them frozen as they are already peeled. However if that is not an option or not preferred, there are a few tricks to peel them easily. My favorite method is to cut off the tip of the onions, boil them for 1-2 minutes, then put them in an ice bath. Once this is done, the onion can be popped out of the skin by squeezing the root end and pushing the onion out.
Best times to make creamed pearl onions
Creamed pearl onions are a traditional holiday side dish at holidays such as Thanksgiving, Christmas and Easter. However you can make creamed onions for any occasion as it's a fairly simple recipe. The most time intensive part is peeling the onions. But if you buy frozen, you'll save a good amount of time.
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Make it a meal:
- Salisbury Steak with Mushroom Gravy
- Classic Meatloaf
- Flank Steak with Pan Gravy
- Braised Beef Brisket
- Oven Baked Garlic Rosemary London Broil
Creamed Pearl Onions
Make a favorite traditional side dish with this recipe for Creamed Pearl Onions. Perfect for the holidays or just a night in.
- 4 Cups Pearl Onions
- 3 Tbsp Butter
- 3 Tbsp Flour
- ¾ Cup Chicken Broth
- ¾ Cup Half and Half
- ¼ Cup Parsley Minced
- 3 Tbsp Parmesan Cheese Grated
Bring a large pot of water (8 cups) to boil. Add pearl onions and boil until tender, about 5-7 minutes. Remove onions, drain and peel. Set aside for later. If using frozen onions, boil onions until no longer frozen. Remove onions and set aside.
In a large saucepan, melt butter over medium heat. Stir in flour to create a roux and cook until bubbling. Stir in broth and half and half until smooth. Bring to a simmer and cook until thickened enough to coat the back of a spoon.
Season to taste with salt and pepper. Fold in parsley and cheese.
Add onions to cream mixture and toss to coat. Serve immediately and enjoy!
Adapted from Taste of Home and an old family recipe