Everyone, and I mean everyone, has a bias, and holiday side dishes are no exception. Those who say they love all of the sides equally are lying, especially when it comes to the pearl onions. The small squishy boiled onions sit in a pale cream sauce, waiting for a spoon to come, only to be neglected, sentenced to a Tupperware container, and eventually thrown out with the leftovers of the leftovers. Change the fate of holiday onions forever with this Creamed Onion Casserole. Onions develop big, bold flavors and then bake in the oven to create a creamy and dreamy side you’ll want to put on top of every bite of your holiday meal.

Creamed Onion Casserole can only be described as such: it’s when French onion soup meets the Midwest. Onions, sautéed until fragrant and slightly caramelized, are wrapped in a velvety smooth comfort food cream sauce and baked with a breadcrumb topping until the whole casserole is bubbling hot and becomes a delightful amber hue.

This casserole has the essence of the classic pearl onion side dish but with a twist. Flavor gets injected with simple but impactful spices like nutmeg and black pepper. A portion of milk and a bit of flour will later create the luscious cream sauce. Breadcrumbs add well-needed texture to the otherwise soft and creamy dish.

Start by sautéing your onions in a bit of butter. You’ll want to break up the onion half-rings so they can cook down better.

Next, add the spices and water. Lower the flame, and simmer the onions for fifteen to twenty minutes. If you want to inject even more flavor into this casserole, then you could substitute half of the water for an alcohol like white wine, sherry, brandy, or Pernod. Make sure to stir the onions frequently so they cook down evenly. If the liquid evaporates too quickly, then add in a splash of water.

Once softened, add in the flour followed by the milk. Flour will bind with the fat creating a roux, and after the milk gets added to the pot, it gets even better. The milk mixes with the roux to create an out-of-this-world divine cream sauce. It’ll only take a few moments for the mixture to thicken.

After the creamy onion mixture is poured into a sprayed pan set onto a baking sheet, you top the whole casserole with bread crumbs and pats of butter.

So, what’s the result? Onions like you’ve never experienced before. The sauce is smooth, a touch, thick, and super creamy with a bit of peppery bite from the black pepper. This contrasts against the onions which are soft and slightly sweet. A buttery breading coating balances out the casserole texture so you’ll never get bored.

The top is golden and slightly crispy while the creamed onions themselves are fondue-level creamy and smooth.

Creamed Onions Casserole makes a great substitute for any condensed cream soup you find in recipes as well. But you’ll love them as a holiday side dish. It livens up dry turkey or pork tenderloin and is a best friend to any slice of ham you put near it.

It’s the side dish you never knew you needed. From now on, it’ll never be forgotten during any special event.