Who knew creamed onions could be this delicious? One of my all-time favorite side dishes, this recipe is ultra rich and indulgent, leveling up any dinner party, Thanksgiving, or Christmas table. Pearl onions are tender but still with a lovely bite, tossed in a cream sauce with a touch of parmesan and sherry for a truly restaurant quality dish.
This recipe is shockingly delicious! With lightly sweet and savory onions cooked with a thick, buttery, creamy sauce, these onions are the perfect addition to your holiday spread. While this recipe may sound totally new and strange, trust me – it’s going to become one of your favorites.
What Makes This Recipe So Good
Pearl onions – Tiny and sweet, pearl onions are much milder than their larger cousins
Dry sherry – Optional, but the sherry makes this recipe taste restaurant quality
Parmesan – Adds a nice savory quality to the onions
How To Make Creamed Onions
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Place the onions into a large pot and cover with salted water, then bring to a boil. Reduce the heat and simmer until they are tender.
Transfer the onions to an ice bath.
Melt the butter, then stir in the flour. Add the cream, then cook and stir until the mixture is bubbly and thick.
Stir in the rest of the ingredients and let everything heat through.
Top Tips For Making
- To make your creamed onions gluten-free, use all-purpose gluten-free flour.
- To peel your pearl onions, boil a large pot of water. Trim the root ends off your onions before boiling them, then add them to the pot. Boil them for about 2 minutes, then drain. Add the onions to an ice water bath and let them sit until they are cool enough to handle. Pinch the stem end with your fingers and slide the skin off.
More Delicious Side Dishes
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- 1 pound pearl onions root ends trimmed
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups light cream
- 2 tablespoons dry sherry optional
- 2 tablespoons parmesan
- 1 teaspoon salt
- pinch ground black pepper to taste
- 2 tablespoons fresh parsley chopped
- Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes.
- Drain and use a slotted spoon to transfer to the onions to an ice bath.
- Melt butter in a large skillet over medium heat. Cook and stir flour into melted butter for about 5 minutes. Season with salt and pepper.
- Add cream to flour mixture. Cook and stir until bubbly and thick, about 5 minutes. Stir onions, parmesan, and parsley into cream sauce.
- Cook until heated through, about 2 to 3 minutes. Add onions to baking or serving dish.
- Gluten free: Use gluten free all-purpose flour
- To peel pearl onions: Boil a large pot of water. Trim the root ends off your onions before boiling them, then add them to the pot. Boil them for about 2 minutes, then drain. Add the onions to an ice water bath and let them sit until they are cool enough to handle. Pinch the stem end with your fingers and slide the skin off.
There are so many wines that work well with this creamy dish, like:
– Cabernet Sauvignon, like 2016 Bernhard Cabernet Sauvignon from Napa Valley, California
– Merlot, like 2019 Middle Jane Merlot from Sonoma County, California
– Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy