Creamed Onions are sweet pearl onions simmered in a rich cream sauce and finished with a crispy breadcrumb topping. Serve with Roasted Vegetable Wellington and New England Stuffing.
A Simple and Traditional Side Dish
Creamed onions have a kind of quiet nostalgia. The dish feels a little old-fashioned and rarely takes the spotlight, but it always leaves an impression. I think that’s because it’s different – simple but also a little unexpected next to everything else on the table.
I admit, I was hesitant to try creamed onions for a long time. I imagined the onions to be sharp or overpowering, but pearl onions are actually surprisingly sweet and delicate once cooked, and they hold their shape well with the sauce.
Peeling the onions takes a bit of time, though it’s oddly satisfying work. After that, everything moves easily and by the time it comes out of the oven, the topping is crisp and golden, the edges are bubbling, and it feels like something special even though it’s made from the simplest ingredients.
Ingredients for Creamed Onions
Here’s what you’ll need to make this recipe. Exact amounts are listed in the recipe card below.
- Pearl Onions – Fresh is best for flavor and texture. If using frozen, choose the kind that’s already peeled and skip that step.
- Butter – The rich base for the sauce.
- All-Purpose Flour – For thickening the cream sauce.
- Chicken-Style Broth – I use vegan chicken broth to add savory depth without overpowering the sweetness of the onions. Regular vegetable broth works too, though you may need to adjust the seasoning.
- Heavy Cream – Gives the sauce its velvety texture. Half-and-half can be used for a slightly lighter version.
- Ground Nutmeg: A small pinch adds gentle warmth and ties the flavors together.
- Panko Breadcrumbs: Adds a crisp topping that contrasts nicely with the creamy sauce. Regular breadcrumbs don’t provide the same texture and aren’t recommended here.
- Parmesan Cheese – Adds a light, savory note that balances the richness of the cream sauce. Finely grated works best for blending evenly into the topping.
Make it Vegan 🌱
- For a plant-based dish, use non-dairy butter, unsweetened plant-based cream, vegan Parmesan, and a chicken-style vegetable broth.
How to Make Creamed Onions
STEP ONE: Prep. Preheat the oven to 375° F. Lightly spray an 8×8-inch baking dish with nonstick cooking spray.
STEP TWO: Peel the Onions. Trim the root ends, but leave the stem ends intact. Blanch the onions in boiling water for 30 seconds, then immediately transfer them to an ice bath. Once cool, pinch the stem ends gently — the skins will slip right off. (Skip this step if you are using frozen onions.)
STEP THREE: Boil the Onions. Bring a saucepan of salted water to a boil. Add the peeled pearl onions and cook for 5 minutes, until just tender. Drain well and set aside.
STEP FOUR: Start the Sauce. In the same pan, melt 1/4 cup butter over medium heat. Add the onions and cook for 2 minutes, stirring occasionally.
STEP FIVE: Add the Flour. Sprinkle the flour over the onions and stir to coat evenly. Cook for 1 minute, letting it absorb the butter and form a light roux.
STEP SIX: Add the Liquids. Gradually pour in the broth, whisking until smooth. Add the heavy cream and stir constantly until thickened, about 2 minutes.
STEP SEVEN: Add Seasonings. Stir in the salt, pepper, and nutmeg. Adjust seasoning to taste.
STEP EIGHT: Assemble. Transfer the mixture to the prepared baking dish. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the top.
STEP NINE: Bake. Bake, uncovered, for 15 minutes, until golden brown and bubbling. Let rest 5 minutes before serving.
Can I Make Creamed Onions Ahead of Time?
- Yes. Prepare the recipe through Step Six, cover, and refrigerate for up to one day. Add the breadcrumb topping just before baking.
How Do I Keep the Sauce From Getting Too Thick?
- If it tightens more than you’d like while baking, stir in a tablespoon or two of warm cream or broth just before serving.
Can I Use Larger Onions Instead of Pearl Onions?
- Small boiler onions, or cipollini onions, can work if cut into halves or quarters. They’ll need a few extra minutes to soften.
Can I Freeze Creamed Onions?
- No, freezing isn’t ideal; the cream sauce can separate once thawed. It’s best made fresh or a day in advance.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Reheat at 350°F until warmed through and the topping is crisp again.
More Side Dish Recipes You’ll Love!
- Green Bean Bundles
- Herb Roasted Vegetables
- Garlic and Sage Roasted Cauliflower
- Roasted Butternut Squash
Save this recipe to Pinterest! ⤵️ 📌
Tried this recipe? Leave a ⭐ Star Rating ⭐️ and share your thoughts in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube
Creamed Onions Recipe
Ingredients
- 2 cups pearl onions
- 1/2 cup chicken-style broth
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/4 cup Parmesan cheese finely grated
Instructions
- Preheat the oven to 375° F. Lightly spray an 8×8-inch baking dish with nonstick cooking spray.
- Trim the root ends, but leave the stem ends intact. Blanch the onions in boiling water for 30 seconds, then immediately transfer them to an ice bath. Once cool, pinch the stem ends gently — the skins will slip right off. (Skip this step if you are using frozen onions.)
- Bring a saucepan of salted water to a boil. Add the peeled pearl onions and cook for 5 minutes, until just tender. Drain well and set aside.
- In the same pan, melt 1/4 cup butter over medium heat. Add the onions and cook for 2 minutes, stirring occasionally.
- Sprinkle the flour over the onions and stir to coat evenly. Cook for 1 minute, letting it absorb the butter and form a light roux.
- Gradually pour in the broth, whisking until smooth. Add the heavy cream and stir constantly until thickened, about 2 minutes.
- Stir in the salt, pepper, and nutmeg. Adjust seasoning to taste.
- Transfer the mixture to the prepared baking dish. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the top.
- Bake, uncovered, for 15 minutes, until golden brown and bubbling. Let rest 5 minutes before serving.
Leave a Reply