Ultimate Creamed Onions Recipe

My savory Creamed Onions recipe brings that cozy feeling to your table with minimal effort and maximum flavor.

I find that this classic dish often steals the spotlight from the main course during festive family gatherings. The combination of sweet onions and velvety cream creates a comforting balance that I crave all winter long.

What Makes This Creamed Onions Recipe Special

You might be surprised by how simple it is to create such an elegant dish right in your own kitchen. This recipe transforms humble ingredients into a luxurious side that looks beautiful in a serving bowl.

The creamy sauce coats each onion perfectly and brings a savory depth that balances roasted meats beautifully. I appreciate how the parmesan cheese adds a subtle saltiness that wakes up the entire palate.

You can easily prepare this dish ahead of time to save yourself stress during busy holiday meal prep. My version of Creamed Onions stays wonderful when reheated, making it a reliable choice for Thanksgiving or Christmas.

If you enjoyed this classic side, you need to try my Quick Lobster Mac and Cheese Recipe for another rich option. My fresh Quick Shrimp Avocado Bowls Recipe is also a fantastic choice when you want something lighter during the week.

Everything You Need for Perfect Creamed Onions

Gather these simple pantry staples to create this luxurious side dish:

• Pearl Onions: Fresh or frozen onions work well here, though frozen ones save significant peeling time.
• Butter: Unsalted butter forms the base of the roux and adds richness to the sauce.
• All-Purpose Flour: This thickens the cream sauce to the perfect velvety consistency.
• Chicken Broth: Adds savory depth to the liquid base; vegetable broth works great too.
• Heavy Cream: Provides the luxurious texture and richness essential for this dish.
• Apple Cider Vinegar or Lemon Juice: A small splash replaces wine to add a necessary bright acidity.
• Parmesan Cheese: Grated parmesan adds a salty, nutty flavor profile that elevates the sauce.
• Fresh Thyme: Earthy herbs cut through the richness of the cream beautifully.
• Nutmeg: A small pinch brings out the nutty notes in the dairy sauce.
• Salt and Black Pepper: Essential seasonings to round out all the flavors.
• Bay Leaf: Infuses the boiling water with subtle aromatics while the onions cook.
• Whole Peppercorns: Used during the boiling step to flavor the onions from the inside out.

My Method for Creamed Onions

Let’s get cooking!

1. Begin by preparing your onions for cooking. If you are using fresh pearl onions, trim the root ends and cut a small X into the top of each one. Bring a medium pot of water to a boil and cook the onions for about two minutes until the skins loosen. Drain them and rinse under cold water immediately to stop the cooking, then gently squeeze each one to pop it out of its skin.
2. Place your peeled onions (or frozen ones) into a saucepan and cover them with water by about an inch. Add the bay leaf and whole black peppercorns to the pot to infuse the water with aromatics. Bring this to a boil, then reduce the heat and let it simmer steadily until the onions are tender but not falling apart. Drain the onions thoroughly and set them aside, discarding the bay leaf and peppercorns.
3. While the onions are draining, melt the butter in a separate saucepan over medium heat. Whisk in the flour vigorously and cook it for one minute to remove the raw flour taste. You want the roux to be bubbly and slightly pale gold but not browned.
4. Slowly pour in the chicken broth, heavy cream, and your splash of vinegar or lemon juice while whisking constantly. It is crucial to keep the liquid moving to prevent any lumps from forming in your sauce. Continue to simmer the mixture for about one minute until it thickens into a smooth, velvety consistency.
5. Remove the sauce from the heat and stir in the grated parmesan cheese, fresh thyme, salt, pepper, and a pinch of nutmeg. Gently fold in the cooked onions until they are fully coated in the luxurious cream sauce. Taste and adjust the seasoning if needed before transferring to a warm serving dish.

Pro Tips for Creamed Onions

Using frozen pearl onions is a massive time saver that yields equally wonderful results without the tedious peeling process. I always keep a bag in my freezer specifically for making this Creamed Onions recipe on busy weeknights.

Make sure to whisk the roux constantly when adding liquids so your sauce turns out silky smooth and lump free. If the sauce becomes too thick upon standing, simply whisk in a splash of warm broth to loosen it up.

A pinch of fresh nutmeg adds a subtle warmth that elevates the cream sauce to a restaurant quality level. Be careful not to overcook the onions during the boiling stage, as they should retain a slight bite to contrast with the soft sauce.

How to Serve This Creamed Onions

This rich side dish pairs wonderfully with roasted turkey or beef for a traditional holiday spread. The creamy texture compliments the savory crust of a prime rib or a golden roasted chicken perfectly.

I also like serving Creamed Onions alongside crisp green beans or roasted asparagus to add textural contrast to the meal. You can even top the dish with toasted breadcrumbs right before serving for an added crunch.

Follow me on Pinterest for more inspiration.

Creamed Onions Recipe

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• Author: Amelia Bryan
• Total Time: 38 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A rich and savory side dish featuring tender pearl onions in a velvety parmesan cream sauce.

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Ingredients

• 1 lb pearl onions (fresh or frozen)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1/3 cup chicken broth
• 1 teaspoon apple cider vinegar or lemon juice
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon fresh thyme leaves, chopped
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• Pinch of nutmeg
• Salt and freshly ground black pepper to taste

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Instructions

1. If using fresh onions, trim ends, cut an X in the top, boil for 2 minutes, peel skins. If using frozen, skip peeling.
2. Simmer peeled onions in water with bay leaf and peppercorns for 10-12 minutes (fresh) or 6-8 minutes (frozen) until tender. Drain well.
3. Melt butter in a saucepan over medium heat; whisk in flour and cook for 1 minute to form a roux.
4. Gradually whisk in chicken broth, heavy cream, and vinegar/lemon juice until smooth and thickened.
5. Stir in Parmesan cheese, thyme, nutmeg, salt, and pepper.
6. Add the drained onions to the sauce and simmer gently for 2 minutes to heat through.

Notes

To make this vegetarian, substitute vegetable broth for the chicken broth. For a gluten-free version, use a gluten-free flour blend for the roux.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 18 min
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 245
• Sugar: 7g
• Sodium: 285mg
• Fat: 19g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg

Keywords: creamed onions, pearl onions, holiday side dish, creamy vegetable side, thanksgiving side