Creamed Onion Bake
Indulge in the creamy, cheesy decadence of a Classic Creamed Onion Bake, the perfect comfort food side dish for any gathering or holiday feast. Tender pearl onions are enveloped in a luscious, velvety sauce made from whole milk, heavy cream, and an irresistible blend of Parmesan and Gruyère cheeses, with a delicate hint of nutmeg for depth. Topped with a crunchy, golden layer of panko breadcrumbs and melted Gruyère, this baked casserole is the ultimate combination of creamy and crisp textures. Easy to prepare with fresh or frozen onions, this dish bakes to bubbly perfection in under an hour. Serve it alongside roasted meats, poultry, or a festive vegetarian spread, and garnish with fresh parsley for a pop of color and freshness. Perfect for both weeknight dinners and elegant celebrations, this timeless side dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 cups peeled pearl onions (fresh or frozen)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- 0.25 teaspoons ground nutmeg
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
If using fresh pearl onions, blanch them in boiling water for 2 minutes, then transfer to an ice bath. Peel the onions by trimming the root end and gently squeezing until the skin slips off. If using frozen pearl onions, thaw them and pat dry with paper towels.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is pale and bubbly.
Slowly whisk in the milk and heavy cream, cooking until the sauce thickens and begins to bubble, about 4-5 minutes.
Stir in the grated Parmesan cheese, half of the shredded Gruyère cheese, nutmeg, 1 teaspoon of salt, and black pepper. Remove the sauce from heat and set aside.
In a large baking dish (approximately 9x13 inches), arrange the peeled pearl onions in an even layer.
Pour the prepared cheese sauce evenly over the onions, ensuring all are coated.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil, the remaining shredded Gruyère cheese, and 1/2 teaspoon of salt. Mix well and sprinkle the breadcrumb mixture evenly over the onions and sauce.
Dot the top of the dish with the remaining 1 tablespoon of butter, broken into small pieces.
Bake the dish in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Let the Creamed Onion Bake cool slightly before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 12.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 385 mg | 30% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
