Old Fashioned Creamed Pearl Onions – There are a few dishes that just feel like a family reunion in a bowl. For me, Old Fashioned Creamed Pearl Onions are one of those dishes. Every Thanksgiving, these onions were right there next to the stuffing and green beans. My grandma made them every year like clockwork, and even though it was a small dish on the table, it was one of my favorites.
Funny enough, as a kid, I thought the little onions were just fancy potatoes (don’t ask me how I thought that made sense), but I loved the taste. Now, making them brings back all those cozy memories. Sometimes I wonder if we’ve lost a little bit of that magic, especially with all the new, trendy recipes floating around. But there’s something comforting about the simplicity here—just butter, flour, milk, and onions, doing their thing. If you’re ready to bring a bit of old-school goodness to your table, this recipe’s for you!
Why You’ll Love This Old Fashioned Creamed Pearl Onions Recipe?
This recipe is as old-fashioned as it gets—in the best way possible. It’s creamy, comforting, and lets the natural sweetness of those little pearl onions shine. Plus, it’s one of those rare dishes that’s deceptively simple yet ends up being memorable. There’s no need for frills or fancy ingredients, just a classic dish that complements just about anything you serve it with, especially holiday roasts or even a simple grilled chicken. And maybe it’s just me, but there’s something heartwarming about making a recipe that’s been around forever. Who doesn’t love a good throwback, right?
Ingredients Notes:
Alright, let’s talk ingredients. This recipe keeps it simple, but each one does something magical in the mix. Here’s why every ingredient counts:
- Pearl Onions: These little gems are naturally sweet and mild, which is why they’re so perfect for creaming. Yeah, peeling them can be a pain, but it’s worth it. Blanching them in boiling water first helps a ton.
- Butter: Because butter makes everything better. It’s essential for the roux and gives that sauce its rich, smooth base. Don’t skimp here.
- All-Purpose Flour: This is the thickener for the sauce. It’s what makes it all creamy and clingy.
- Milk: I go for whole milk to keep it extra rich, but you could get away with 2% if that’s what you have.
- Salt and Pepper: Just the basics, but freshly ground black pepper adds a nice warmth and a bit of spice to cut through the richness.
Pro Tip: Definitely save some of the water from cooking the onions! Using that starchy, slightly sweet water in the sauce pulls it all together.
How To Make Old Fashioned Creamed Pearl Onions?
Ready to make some magic? Here’s how to make these Old Fashioned Creamed Pearl Onions in a few simple steps. And don’t worry, it’s easier than you think!
- Gather Everything First
Trust me, you want to have all your ingredients ready to go. Ever start cooking and realize you’re missing something? Been there, done that. Get everything out on the counter first. - Boil the Onions
In a medium pot, bring 4 cups of water to a rolling boil. Add your peeled pearl onions and let them cook for about 10 minutes until they’re tender. When they’re done, drain but keep 2 cups of that cooking water. Set the onions aside for now. - Make the Roux
Melt the butter in a saucepan over medium heat. Once it’s melted, whisk in the flour until smooth and let it cook for a minute. This step is what gets you that nice, thick sauce without any raw flour taste. - Make the Cream Sauce
Slowly add the reserved cooking water along with the milk, whisking constantly. Keep stirring until the sauce starts to thicken up. You’re looking for a smooth, creamy consistency here. It should coat the back of a spoon when it’s ready. - Season and Combine
Add a pinch of salt and freshly ground black pepper, then taste and adjust if needed. Gently stir in the cooked pearl onions, making sure each one is covered in that creamy goodness. - Serve It Up
Transfer your creamed pearl onions to a serving dish. They’re best served warm, and trust me, you’ll be amazed at how fast they disappear. People might even come back for seconds!
Storage Options:
If you have any leftovers (lucky you!), let them cool before storing. Pop them in an airtight container and refrigerate for up to 3 days. To reheat, warm them gently on the stovetop, adding a splash of milk to bring back that creamy texture.
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Variations and Substitutions:
Looking to change things up a bit? Here are a few ideas to make this dish your own:
- Add Cheese: For a richer flavor, stir in some grated Parmesan or Gruyère before serving. It takes the dish up a notch!
- Make It Gluten-Free: Swap the flour for a gluten-free all-purpose flour blend that works for thickening sauces.
- Add Fresh Herbs: Try a little chopped thyme or chives for a fresh pop of flavor.
- Use Half-and-Half or Cream: If you want an even richer sauce, replace some or all of the milk with half-and-half or heavy cream.
What to Serve with Old Fashioned Creamed Pearl Onions?
Wondering what goes well with these creamed onions? Here’s what I love to pair them with:
- Roasted Turkey or Chicken: Perfect for the holidays, but also great anytime you want something classic.
- Beef Roast: The creamy onions complement a rich, savory roast beautifully.
- Ham: The mild sweetness of the onions pairs so well with salty ham.
- Mashed Potatoes: Mix the onions in with mashed potatoes for an indulgent combo.
Frequently Asked Questions:
Can I use frozen pearl onions?
Yes, absolutely! Frozen onions are pre-peeled, which saves time. Just thaw them and skip the boiling step, then add them straight into the sauce.
Can I make these ahead of time?
Definitely! Prepare them up to the point of mixing the onions with the sauce, then store in the fridge. When you’re ready to serve, gently reheat on the stove.
How can I make it dairy-free?
Substitute the butter with a plant-based alternative, and use almond or oat milk. The sauce will be a little different but still delicious.
And that’s it—Old Fashioned Creamed Pearl Onions that are perfect for your holiday table or just whenever you need a little extra comfort food. Give them a try, and I’d love to hear how they turn out for you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Old Fashioned Creamed Pearl Onions
Ingredients
- 4 cups water
- 8 ounces pearl onions peeled
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 pinch salt
- Freshly ground black pepper to taste
Instructions
Prepare the Ingredients
- Begin by gathering all ingredients to ensure a smooth cooking process.
Boil the Onions
- In a medium pot, bring four cups of water to a rolling boil. Add the peeled pearl onions and cook until they are tender, approximately 10 minutes. Once cooked, drain the onions, reserving two cups of the cooking liquid. Set the cooked onions aside.
Create the Roux
- In a saucepan over medium heat, melt the butter. Once melted, gradually whisk in the flour to form a smooth paste. Allow the roux to cook for 1-2 minutes, ensuring the flour flavor is cooked out.
Prepare the Cream Sauce
- Slowly add the reserved cooking liquid and the milk to the roux, whisking continuously to prevent lumps. Continue stirring until the mixture thickens into a smooth, velvety cream sauce, approximately 5-7 minutes.
Season and Combine
- Add a pinch of salt and freshly ground black pepper to taste. Gently fold in the cooked pearl onions, ensuring they are well-coated with the sauce.
Serve
- Transfer the creamed pearl onions to a serving dish and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
