Creamed Onions Recipe

I’ve included some videos below for those who prefer to watch rather than read.

Creamed onions are a delicious and classic side dish that’s perfect for pairing with beef, chicken, or veggies. These tender pearl onions are cooked in a creamy sauce that’s both comforting and flavorful.

You’ll find that making creamed onions at home is easier than you think and can be done with simple pantry ingredients. Whether you use fresh or frozen pearl onions, the results are consistently satisfying. Plus, learning how to make this dish means you’ll always have a go-to side that impresses guests at your dinner table.

From holiday feasts to weeknight dinners, creamed onions offer a touch of nostalgia and plenty of taste. You’ll love how versatile they are, fitting in seamlessly with many of your favorite meals. Ready to get started? Let’s dive in and bring this timeless recipe to your kitchen!

Exact Ingredients (+ Possible Substitutes)

To make creamed onions, you need some simple ingredients that you can easily find in your kitchen. Here are the exact ingredients and some possible substitutes to help you out.

Essential Ingredients

1. Pearl Onions

   • Substitute: Small white or yellow onions

2. Heavy Cream

   • Substitute: Half-and-half or whole milk (for a lighter option)

3. Butter

   • Substitute: Margarine or olive oil

4. All-Purpose Flour

   • Substitute: Cornstarch (use half the amount)

5. Chicken Broth

   • Substitute: Vegetable broth or water

6. Salt and Pepper

   • Adjust to taste

Optional Ingredients

• Bay Leaf

  • Adds flavor, but you can skip it if you don’t have any

• Thyme

  • Dried or fresh; oregano or rosemary can work as well

• Parmesan Cheese

  • Substitute: Any hard, grated cheese like Pecorino Romano

Additional Flavor Enhancers

• White Wine

  • Skip if you prefer an alcohol-free dish

• Garlic

  • Minced garlic adds an extra layer of flavor

Ingredient Table

Ingredient	Substitute
Pearl Onions	Small white/yellow onions
Heavy Cream	Half-and-half, whole milk
Butter	Margarine, olive oil
All-Purpose Flour	Cornstarch (half amount)
Chicken Broth	Vegetable broth, water
Parmesan Cheese	Pecorino Romano
Thyme	Oregano, rosemary

Remember, even if you don’t have every exact ingredient, you can always use these substitutes to make delicious creamed onions.

Instructions

Start by gathering all your ingredients. You’ll need pearl onions, chicken broth, sherry, bay leaf, thyme leaves, butter, flour, milk, salt, and pepper.

Step 1:
Combine the frozen pearl onions, chicken broth, sherry, bay leaf, and thyme leaves in a large saucepan. Warm the pan on low heat.

Step 2:
Bring the mixture to a gentle boil. Let the onions thaw in the liquid. Stir occasionally but not constantly.

Step 3:
While the onions are cooking, melt butter in a separate skillet over medium heat. Add flour, salt, and pepper, and stir until smooth to make a roux.

Step 4:
Gradually add milk to the roux, stirring continuously until the mixture is well blended. Bring it to a boil, then cook for about 2 minutes until thickened.

Step 5:
Drain the onions if any liquid remains. Combine the thickened milk mixture with the onions. Mix well to coat the onions evenly.

Step 6:
Lower the heat to medium and let the creamed onions cook for an additional 10 minutes, stirring occasionally.

Enjoy your creamy and delicious onions!

Tips, Tricks & Storing

When making creamed onions, there are a few tips and tricks to get the best results.

Choosing the Onions:
Use small pearl onions for a sweeter taste. If you can’t find pearl onions, you can use small shallots.

Peeling the Onions:
Blanch the onions in boiling water for 2 minutes. Then, transfer them to an ice bath. The skins will slip off easily.

Cooking:
Cook the onions in butter until they are soft but not browned. This keeps the flavor mild and sweet.

Cream Sauce:
Use heavy cream or a mix of cream and half-and-half for a rich sauce. Add a pinch of nutmeg for extra warmth.

Storing Fresh Onions:

• Cool Place: Store onions in a cool, dry place at 40-50°F (4-10°C).
• Ventilation: Store them in mesh bags, paper bags, or baskets to keep them dry.
• Stockings Trick: Place onions in a clean pair of pantyhose, knotting between each one, and hang up in a dry place.

Freezing:

• Prep: Chop onions into ¼-inch to ½-inch pieces.
• Bag: Put them in freezer-safe plastic bags, removing as much air as possible.
• Freeze: Lay the bags flat on a baking sheet and freeze overnight.

Sprouting:
If you plan to store fresh onions longer, let them sprout first. Store them in a dark place with good ventilation for 1 week.

Using these tips will ensure your onions are perfect for creamed onions anytime! Happy cooking!