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.
