Creamed Onions Ii
Elevate your holiday table or cozy weeknight dinner with Creamed Onions II, a classic comfort dish that combines tender pearl onions with a luscious, velvety cream sauce. This recipe is a celebration of rich, buttery flavors, featuring a roux-based sauce made from whole milk, heavy cream, and a hint of nutmeg for a subtle warmth. The pearl onions, blanched and peeled to perfection, soak up the creamy goodness, making each bite irresistibly smooth and satisfying. With just 15 minutes of prep time, this easy, yet elegant side dish is perfect for Thanksgiving, Christmas, or any special occasion. Garnish with fresh parsley for a pop of color and serve warm alongside roasted meats or hearty casseroles. Create lasting flavor memories with this timeless creamed onions recipe!
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Recipe Information
Ingredients
- 2 cups pearl onions, peeled
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add the pearl onions and blanch for 2-3 minutes. Drain them and rinse under cold water. Peel them by trimming the root ends and gently squeezing the onions out of their skins.
In a heavy-bottomed saucepan, melt 3 tablespoons of butter over medium heat.
Stir in the flour and whisk constantly for 1-2 minutes until the mixture forms a smooth paste (roux) but does not brown.
Gradually add the milk, a little at a time, while continuing to whisk to avoid lumps. Once all the milk has been added, pour in the heavy cream.
Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
Stir in the nutmeg, salt, and black pepper. Adjust seasoning to taste if necessary.
Add the peeled pearl onions to the cream sauce. Stir gently to coat the onions evenly.
Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the onions are tender and fully heated through.
Transfer the creamed onions to a serving dish and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 34.7 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 566 mg | 44% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1210 mg | 26% | |
*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.
