Creamed Onions

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 with a lovely bite, tossed in a cream sauce with a touch of parmesan and sherry for a truly restaurant-quality dish. Includes instructions to easily peel pearl onions.

What Makes This Recipe So Good

• This dish is shockingly delicious! If you’ve never had or heard of creamed onions before, you were probably a little put-off when you read the title. You’ve already made it this far, though, so don’t stop now! I can honestly say this is one of my most favorite side dishes for the holidays.
• If you’re not new to the dish, you’ve probably got a favorite version of creamed onions perfected by your mom or your grandmother or your great uncle or your go-to restaurant tucked away in the filing cabinets of your memory. This is one of those dishes that can be made slightly differently every time, so my recipe may differ a little from the one you’re used to. Feel free to tweak it as needed to capture every crumb of nostalgia!
• It’s super savory with a subtle sweetness that’s only complimented by the rich, cheesy cream sauce, and the touch of sherry puts the whole dish over the top. I’m not exaggerating when I tell you these creamed onions are restaurant-quality, and I’m convinced it’s the hint of sherry that seals the deal.
• Creamed onions are a fairly traditional holiday dish, especially around Thanksgiving and Christmas. I’m not 100% sure how that tradition got started, but I totally get it. It tastes great, it looks pretty, and it’s really easy to make enough to feed a big group! OK, those probably aren’t the real reasons these babies caught on (and stuck around) but they’re definitely highlights for me.

Chef’s Tips

• When it comes to choosing pearl onions, look for ones that don’t have any soft or mushy spots. You want the onions to feel firm, and be sure to check the papery skins for any mold and any little sprouts or offshoots.
• Raw pearl onions will keep for a good while as long as you store them properly, so don’t hesitate to buy them a few weeks in advance if you catch a sale or just a particularly good selection. Keep them in a cool, dry place, out of direct sunlight and away from other veggies, and they should last for about a month.
• Cream sauces can be a little finicky, but you can generally get them to do what you want with a little adjusting. If yours ends up too thick, add a little more cream or sherry as needed to thin it out. For a too-thin sauce, stir in a little more parmesan and let the sauce cook a little longer to reduce the amount of liquid in the saucepan.
• Cream and cheese don’t like extreme temperature differences, and they tend to react to extremities pretty badly. To prevent the sauce from separating, curdling, or breaking, remove the saucepan from the heat and let it cool a little before you add the dairy products. You also want the cream and parmesan to be at or close to room temperature when you start cooking, NOT chilled, to lessen that temperature gap.