Creamed Onions

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Looking for a side dish that’s quick and simple yet elegant enough to serve for the most special occasions? Look no further than this creamed onions recipe!

Onions are one those vegetables I just couldn’t live without. Like onions caramelized in butter until golden brown and crispy sweet…is there anything better? I love them every which way and this classic and elegant side dish really showcases the humble onion in a way like none other, making it a classic accompaniment for Thanksgiving and Christmas dinner. Tender and flavorful in a simple cream sauce, creamed onions make the perfect accompaniment to your grilled and roasted meats, poultry and seafood. And what’s more, they’re extremely easy to prepare and can be made well in advance, saving you time on the day of your special meal.

Why I Love Creamed Onions

If you’ve never had creamed onions before you’ll soon understand why they’re considered such a classic dish. Here’s why I think you’ll love them too:

• Easy: While this dish looks like something you’d find served in an upscale restaurant (and you would), it’s extremely easy to prepare. Just a small handful of ingredients and a few simple steps and they’re ready to serve.
• Versatile: Creamed onions pair beautifully with virtually every kind of protein. Roast beef, pork roast, roast lamb, prime rib, grilled or roast chicken, pork chops, glazed ham, roast turkey, and any kind of fish, there really is no going wrong with serving these as a crowning side. And if you’re foregoing meat altogether, you can most definitely serve these alongside that Thanksgiving nut loaf! In short, creamed onions will elevate practically any and every meal.
• Customizable: You can easily change up the flavor profile depending on the main course or the theme of your dinner. Change out the herbs, add some spicy kick, add a smoky element with smoked paprika, make it cheesier, etc.
• Advance Preparation: These can be made well in advance (up to 2 days), making this an ideal make-ahead dish that will save you time the day of your important occasion.
• Delicious: And that’s the most important perk of all!

Creamed Onion Ingredients

Let’s take a look at what you’ll need to make these. You likely already have everything you need in your pantry and fridge except for the onions themselves, so that will mean having to take a trip to the grocery store. But I promise, it’s well worth it!

• Pearl Onions: These are the classic choice because they hold their shape, have that wonderful onion flavor without being overly sweet or sharp, and they’re already bite-sized. You can use fresh or frozen pearl onions. Is one better than the other? Actually no. But one is sure easier to deal with than the other! Tasting them side by side, not many would even know the difference, though fresh ones tend to be a bit firmer. Use whichever you have access to and whichever is the most convenient for you. If using fresh you’ll need to trim the ends and briefly boil them for about a minute and half until the outer layer is slightly softened and then remove the skins. If you’re using frozen, they’re already peeled and you can cook them directly. Do you have to use pearl onions? No, you can quarter white onions and use those, they just won’t look as pretty.
• Bay Leaf and Black Peppercorns: The pearl onions are simmered in water seasoned with bay leaf and black peppercorns to infuse it with flavor before being added to the cream mixture.
• Butter and Flour: These are to make the roux, a French method for thickening the cream sauce. This process cooks off any flour flavor and gives you a luxuriously smooth and creamy sauce.
• Heavy Cream: This forms the base for the cream sauce. If you prefer you can use half and half or even milk. But for the best texture and richest flavor I recommend cream.
• Chicken Broth: This is added to the heavy cream to make the sauce and adds flavor depth. For vegetarians, substitute vegetable broth.
• White Wine: This adds a refined flavor touch to the creamed onions. Chardonnay, sauvignon blanc and pinot grigio all make good choices. Just avoid anything labeled “cooking” wine as it contains additives and tastes bad. If you prefer to omit the wine simply substitute more of the broth.
• Parmesan Cheese: This is an “upgrade” ingredient not found in most traditional recipes but it adds a really nice flavor to the creamed onions. You can omit it if you prefer.
• Thyme: I love the flavor of thyme in these creamed onions but you can change things up by substituting other herbs like sage or rosemary.
• Salt and Pepper: To round out the flavors. I recommend either kosher or sea salt as table salt has a harsh flavor.
• Cayenne: Just a small pinch for balance. You can omit it if you prefer.
• Nutmeg: Just a pinch. This is another optional ingredient. Nutmeg and cream sauces often go hand in hand and it adds a nice nutty complexity.

What are Pearl Onions?

Pearl onions are miniature onions that come in white, red and golden varieties and go by different names depending on your geographic region. They’re also known as baby onions, creamers and in French are called oignon grelot. Their delicate size makes them perfect for dishes where texture and visual appeal matter. They make an especially popular choice for stews (such as their classic inclusion in Beef Bourguignon) because of their bite-size, mild flavor, and because they hold their shape while maintaining just the right amount of firmness. They’re typically sold fresh in mesh bags or frozen, in the latter case pre-peeled.

Can I Substitute Regular Onions for Pearl Onions?

Yes. Of course pearl onions look far more elegant, but you can substitute regular white onions and quarter them. Follow the same steps for boiling them first but decrease the boiling time by a couple of minutes or so. They’re done when they’re tender but still retain a little crispness.

How to Blanch Pearl Onions

As with regular onions, before you can use them the skins need to be removed. This is more challenging with pearl onions because of their size and because the skins cling even more tightly to them compared to regular onions. The easiest way to remove the skins is to blanch them. Blanching involves boiling a vegetable only briefly until it’s just barely tender. (Note: This is a step you can skip if you’re using frozen pearl onions because their skins have already been removed.) To blanch pearl onions: Cut off the tops of the onions and score an “x” in the cut part.  Bring a pot of water to a boil, add the onions and boil for 1-2 minutes until the skins are softened.  Drain and rinse under cold water.  Squeeze the onions to slip the skins off. 

Creamed Onions Recipe

From start to finish this recipe takes roughly 30 minutes; less if you’re using frozen pearl onions.

• If using fresh pearl onions:  Cut off the tops of the onions and score an “x” in the top.  Bring a pot of water to a boil, add the onions and boil for 1-2 minutes until the skins are softened.  Drain and rinse under cold water.  Squeeze the onions to slip the skins off. 
• Place the onions in a saucepan covered with about an inch of water.  Add the bay leaf and peppercorns and bring to a boil.  Reduce the heat and simmer steadily for 12-15 minutes if using fresh onions, or 5-7 minutes if using frozen onions (if thawed; add an additional minute if still frozen).  Drain.
• While the onions are boiling, melt the butter in a small saucepan.  Whisk in the flour and continue whisking for one minute (this will cook off the flour flavor).  Slowly pour in the broth and the heavy cream, whisking continually to prevent clumping.  Add the Parmesan cheese, thyme, salt, pepper and cayenne.  Let it simmer for about a minute or until thickened.  Stir in the onions and cook for another minute or two.  If you prefer a thinner consistency simply add a little more broth. Add salt and pepper to taste.

Storage & Make Ahead

Creamed onions can be stored in the fridge for up to 5 days which also makes them a perfect make-ahead dish, saving you preparation time on the day of your dinner. They can even be frozen for up to 2 months and thawed slowly overnight in the fridge. Reheat the creamed onions either on the stovetop or in the microwave. If the cream sauce has thickened to much you can thin it out with a little more cream, some milk or broth.

What to Serve With Creamed Onions

Creamed pearl onions makes a terrific side dish because it’s so versatile. You can pair it with most any protein and with a variety of other sides. Here are just a few main dish pairing ideas:

• Roast Beef or Pork Roast (e.g. Tri Tip Roast, Pot Roast, Senfbraten)
• Prime Rib
• Steak (e.g. Steak with Chanterelle Cream Sauce, Steak Rolls)
• Barbecue Ribs
• Meatloaf
• Roast Lamb or Braised Lamb Shanks
• Grilled or Roast Chicken or Roasted Cornish Game Hen
• Roast Turkey
• Glazed Ham (see my Smoked Ham) or Schweinshaxe
• Beef Wellington or Chicken Wellington
• Baked Drumsticks, Breasts or Thighs (e.g. Barbecue Chicken, Hasselback Chicken, Chicken Roll Ups)
• Pork Chops (e.g. German Pork Chops, Peach Mustard Pork Chops, Schnitzel)
• Crab Cakes or Fish Cakes
• Baked, Pan Fried or Grilled Fish (e.g. Trout Almondine, Orange Glazed Salmon, Grilled Salmon, Pecan Crusted Salmon, Grilled Tuna Steaks, Baked Salmon with Dill )

For more vegetable side dishes try my:

• Green Beans Almondine
• Spiralized Beets
• Creamed Spinach
• Roasted Rutabaga
• Grilled Eggplant
• Roasted Brussels Sprouts
• Baked Endives
• Sauteed Leeks
• Rotkohl
• Gomen
• Mashed Potatoes with Parsnips