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Classic Creamed Pearl Onions

A holiday side that shouldn’t be forgotten!

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While you typically see creamed pearl onions around the holidays, I’m a firm believer in serving them all year. Tangy onions in a rich and creamy sauce, toasted to bubbling perfection? What’s not to love! They go beautifully with the Thanksgiving favorites like stuffing and mashed potatoes, but I’m also known to serve them with a hearty steak or ham. You really can’t go wrong adding these to your dinner menu.

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You’ll see we’ve gone with frozen pearl onions for this recipe. In my opinion, it’s the way to go. I can’t usually find fresh ones around here and the frozen ones come already peeled which is a big plus! If you’re using fresh onions, I recommend cutting off the tops and boiling them for about a minute, then transferring them to an ice bath with a slotted spoon. That will make removing the skin far less tedious!

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The sauce starts out with a simple roux of butter and flour. From there, we added vegetable broth, but you could also swap in chicken broth or stock.

We’ve also been known to add a spoonful of dijon mustard or a handful of green peas to the mix, because a little pop of color never hurts!

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Whether it’s for your holiday potluck dinner or just to mix up your weeknight side dish game, these creamed pearl onions are always a good choice. Give them a try and we’re sure you’ll agree!

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8 Servings

14m prep time

35m cook time

Rated 4.4 out of 5
Rated by 91 reviewers
  • 24 oz frozen pearl onions
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¾ cup vegetable broth
  • ¾ cup heavy cream
  • ¼ teaspoon nutmeg
  • ½ cup grated parmesan cheese, divided
  • Salt and pepper to taste
  1. Preheat oven to 375 degrees F and grease an 8x8 baking dish.
  2. Bring a large pot of water to a boil. Once boiling, add frozen onions and simmer for 5-8 minutes or until tender. Drain.
  3. In another large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
  4. While continuously stirring, slowly add in the heavy cream and broth to saucepan. Simmer another 1-2 minutes over low heat and add nutmeg.
  5. Remove from heat and stir in ¼ cup of the parmesan cheese and season with salt and pepper.
  6. Add onions to sauce and stir until fully combined.
  7. Transfer mixture to the prepared baking dish and top with remaining cheese.
  8. Bake for 30-35 minutes or until top begins to brown.
  9. Serve warm.

Recipe adapted from

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