Creamed Onions II is a classic American side dish that uses pearl onions in a rich and creamy sauce. This recipe is perfect for Thanksgiving or any other special occasion. The onions are cooked until tender and then coated in a creamy sauce made with butter, flour, milk, and seasonings. It's a comforting and delicious side dish that pairs well with roasted meats or holiday favorites like mashed potatoes and green bean casserole.
Ingredients
- 1 pound pearl onions
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
- Bring a large pot of water to a boil. Add the pearl onions and blanch for 1-2 minutes. Drain and rinse with cold water. Once the onions are cool enough to handle, trim off the ends and peel off the skins.
- In a large skillet, melt the butter over medium heat. Add the onions and cook for 5 minutes, stirring occasionally, until they start to brown.
- Sprinkle the flour over the onions and stir to coat. Cook for an additional 2 minutes, stirring constantly.
- Slowly pour in the milk while stirring continuously. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce thickens and coats the back of a spoon.
- Season with salt, black pepper, nutmeg, and paprika. Stir to combine and cook for an additional 2 minutes.
- Transfer the creamed onions to a serving dish. Garnish with chopped fresh parsley, if desired. Serve hot as a side dish.
Interesting Facts
Traditionally, creamed onions were a popular dish served during Thanksgiving and Christmas meals in American households.
Pearl onions are small, sweet onions that are perfect for adding flavor to dishes like creamed onions.
Creamed onions can be made ahead of time and reheated before serving. This makes it a convenient choice for holiday meals.