The Best Creamed Onions
Indulge in the ultimate comfort food with "The Best Creamed Onions," a timeless side dish that combines tender pearl onions with a luxuriously creamy sauce. Perfected with a touch of nutmeg, this recipe balances rich whole milk, heavy cream, and a golden roux to create a velvety texture that's downright irresistible. Blanching the onions makes peeling effortless, while simmering them in the sauce ensures every bite is infused with flavor. Ideal for holiday dinners or elegant weeknight meals, this classic dish is finished with a sprinkle of fresh parsley for a pop of color. With a preparation time of just 40 minutes, it’s a must-try addition to your table.
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Recipe Information
Ingredients
- 1 pound pearl onions
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.25 teaspoons nutmeg
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 8 cups water (for boiling)
Instructions
Fill a large pot with 8 cups of water and bring it to a boil.
Add the pearl onions to the boiling water and blanch them for 2 minutes. Drain and immediately transfer them to a bowl of ice water to cool.
Peel the skins from the onions by trimming the root end and squeezing gently; the skins should slip off easily. Set the peeled onions aside.
In a large skillet or saucepan, melt the butter over medium heat.
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux. The mixture should be smooth and golden but not browned.
Gradually add the milk, whisking constantly to prevent lumps, then stir in the heavy cream. Continue cooking until the mixture thickens, about 5-7 minutes.
Season the sauce with nutmeg, salt, and black pepper, adjusting to taste.
Add the peeled pearl onions to the sauce and stir gently to coat them evenly. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the onions are tender and fully warmed through.
Transfer the creamed onions to a serving dish and garnish with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 33.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 638 mg | 49% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1266 mg | 27% | |
*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.
