These Classic Creamed Pearl Onions are a rich, buttery, and incredibly comforting side dish. Tender pearl onions are smothered in a velvety cream sauce seasoned to absolute perfection!
A Deliciously Easy Creamed Onion Recipe
This is one of those side dishes that completely steals the show at the dinner table. I make this every single Thanksgiving and Christmas and it is always the first thing to disappear. It’s a humble dish that uses simple ingredients but the result is something really special. It’s warm, creamy, and just so comforting. If you’ve never made creamed pearl onions from scratch before, I promise this recipe is a lot easier than you might think!
The sauce comes together in just a few minutes and those little pearl onions soak up every bit of that rich, creamy flavor. Serve these alongside a Holiday Roast, some Green Bean Casserole, and Mashed Potatoes and you have an absolutely perfect meal!
Frequently Asked Questions
Do I have to peel fresh pearl onions?
If you are using fresh pearl onions, peeling them is the most time-consuming part of this recipe. To make it easier, score a small “X” on the root end of each onion and blanch them in boiling water for about 30 seconds. Then transfer them to an ice bath and the skins will slip right off. If you want to skip this step entirely, just use frozen pearl onions – they are already peeled and work perfectly in this recipe!
Can I use frozen pearl onions instead of fresh?
Absolutely! Frozen pearl onions are a total lifesaver here. No peeling required and they cook up beautifully. Just thaw them first and pat them dry before adding them to the pan so you don’t add extra water to your sauce.
Can I make this ahead of time?
Yes! You can make this dish a day ahead of time. Just let it cool fully, cover it, and put it in the refrigerator. When you are ready to serve, reheat it gently over low heat on the stove, stirring frequently. You may need to add a small splash of cream or broth to loosen the sauce back up a bit.
Can I add cheese to this recipe?
You can! A handful of shredded Gruyère or Parmesan stirred into the sauce at the very end is absolutely delicious. It adds a nice nutty depth of flavor to the dish.
How do I store leftovers?
Allow the creamed pearl onions to cool fully, then transfer to a covered container and refrigerate for up to 3 days. Reheat on the stovetop over low heat, stirring often, and add a splash of cream if the sauce has thickened up too much.
Can this be frozen?
I don’t recommend freezing this one. Cream-based sauces have a tendency to separate and turn grainy when frozen and reheated, so this dish is really best enjoyed fresh or within a few days from the refrigerator.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- pearl onions – fresh or frozen both work great here. If using frozen, thaw and pat them dry first. If using fresh, the blanching trick makes peeling so much easier!
- salted butter – butter is the base of this sauce and it adds so much richness. You can use unsalted if that’s what you have on hand.
- all-purpose flour – this is what thickens the sauce up to that perfect velvety consistency. Make sure you cook it in the butter for a full minute so your sauce doesn’t taste like raw flour.
- whole milk – for a really rich and creamy sauce, whole milk is the way to go here. You could also use half-and-half for an even richer result.
- heavy cream – this is what gives the sauce that gorgeous, silky texture. Don’t skip it!
- chicken broth – this adds a lovely savory depth to the sauce. Use low or no sodium if you are watching your salt intake.
- garlic – a little bit of freshly minced garlic goes a long way here. You can use the jarred minced garlic as well – whatever is easiest for you.
- fresh thyme – this is such a great herb with onions. Fresh is wonderful but dried thyme works just as well. Use about a third of the amount if going with dried.
- nutmeg – just a pinch! This is a classic addition to cream sauces and it adds a subtle warmth to the dish.
- salt and pepper – season to your taste. Keep tasting and adjusting until it is seasoned the way you like it.
- fresh parsley – just a little sprinkle on top before serving makes this look so beautiful and adds a nice fresh finish.
How to Make Classic Creamed Pearl Onions
If using fresh pearl onions, score a small “X” on the root end of each one. Bring a pot of water to a boil and blanch the onions for 30 seconds. Transfer immediately to a bowl of ice water. Once cool, slip the skins off and set aside. If using frozen pearl onions, thaw and pat dry with paper towels.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the pearl onions and cook for about 4-5 minutes, stirring occasionally, until they are lightly golden on the outside. Add the minced garlic and fresh thyme, and cook for another 30 seconds until fragrant. Remove the onions from the pan and set aside.
In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and let it cook for 1 full minute, whisking constantly – don’t let it burn! Slowly pour in the chicken broth and whisk until smooth. Then slowly add the whole milk and heavy cream, whisking continuously to remove any lumps. Turn the heat up slightly and bring the sauce to a gentle simmer, stirring often, until it thickens – about 3-4 minutes.
Season the sauce with salt, pepper, and a pinch of nutmeg. Keep tasting it until it is seasoned just the way you like it. Add the pearl onions back into the skillet and stir everything together until the onions are fully coated in that creamy sauce. Reduce the heat to low and let everything simmer together for about 5 minutes so the onions can soak up all of that amazing flavor. Garnish with fresh chopped parsley and serve warm!
Pro Tips for the Best Creamed Pearl Onions
- Don’t rush the roux. Cooking the butter and flour together for a full minute before adding your liquid is really important. This step gets rid of that raw flour taste and makes sure your sauce is smooth and flavorful.
- Whisk, whisk, whisk! When you are adding your liquids to the roux, add them slowly and whisk constantly. This is the key to getting a silky smooth sauce with no lumps.
- Pat those frozen onions dry. If you are using frozen pearl onions, make sure to pat them as dry as possible before adding them to the pan. Extra moisture will thin out your sauce and you don’t want that!
- Season at the end. Taste your sauce after the onions go back in. The onions will release a little bit of their natural sweetness into the sauce and you may find you need to adjust your seasoning at that point.
- Make it a side dish spread. These creamed pearl onions are wonderful served with anything from a weeknight Roast Chicken to a Holiday Ham. They are also really great spooned right over a pile of fluffy mashed potatoes!
Classic Creamed Pearl Onions
Ingredients
Method
- If using fresh pearl onions, score a small “X” on the root end of each onion. Blanch in boiling water for 30 seconds, then transfer to an ice bath. Once cooled, slip skins off and set aside. If using frozen, thaw completely and pat dry with paper towels.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the pearl onions and cook for 4-5 minutes, stirring occasionally, until lightly golden. Add the minced garlic and thyme and cook for 30 seconds until fragrant. Remove onions from the pan and set aside.
- In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the 3 tablespoons of flour and cook for 1 full minute, whisking constantly, until the mixture turns slightly golden.
- Slowly pour in the ½ cup of chicken broth, whisking continuously until smooth. Then slowly whisk in the ¾ cup of whole milk and ½ cup of heavy cream, adding a little at a time and whisking to remove any lumps.
- Increase heat to medium-high and bring the sauce to a gentle simmer, stirring often, for about 3-4 minutes until it thickens to a velvety consistency.
- Season with ¼ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Taste and adjust seasoning as needed.
- Add the pearl onions back into the skillet and stir to coat. Reduce heat to low and simmer together for 5 minutes so the onions absorb the sauce.
- Garnish with 2 tablespoons of fresh chopped parsley and serve warm.
