Creamed Onions Recipe

This Creamed Onions Recipe is an exceptional side dish for special occasions and holiday gatherings. It pairs beautifully with prime rib, standing rib roasts, pork, steak and chicken.

Easy Creamed Onions Recipe

How do you make Creamed Onions? This side dish is so impressive and simple to make. This recipe begins with frozen pearl onions thawed per the package directions. Sauté them in butter until tender, then add a splash of sherry or white wine to deglaze the pan. Coat the onions with flour then add chicken stock, salt, white pepper, ground nutmeg, bay leaves and fresh thyme. Stir well, then add cream cooking on low heat until thickened.

How to Make the Best Creamed Onions Recipe

• Ingredients you'll need to make homemade Creamed Onions: 2 pounds frozen pearl onions thawed per the package directions, butter, heavy cream, sherry or white wine to deglaze the pan, chicken stock, salt, white pepper, nutmeg, bay leaves and fresh thyme.
• Kitchen gadgets you'll need: A large skillet and rubber spatula or spoon for stirring, measuring cups and spoons, sharp knife and cutting board.
• If the brand packaging isn't clear about how to thaw the onions you can place them into a colander and run under hot water for a few minutes. Drain them well and pat dry with a paper towel then proceed with the recipe. If they aren't completely thawed step 1 may take a little more time. Adjust the cooking time as needed, it will still work fine.
• Can you make creamed onions using fresh pearl onions? Yes, you can. I choose frozen as they're far less time consuming and just as delicious. That being said, you can use the same amount of fresh pearl onions for this recipe, if that's your preference. You'll need to peel each one and remove the stems. It's necessary to cook them in chicken stock for 8-10 minutes or just until they're tender prior to beginning the recipe. Drain the onions well then proceed with the recipe. They may not take as long in step 1 to begin to caramelize.
• If you prefer not to use white wine or sherry for a splash of acidity in these onions, you can replace it with the same amount of chicken stock.
• You can make these creamed onions up to 2 days in advance then reheat gently on the stovetop in a heavy bottomed saucepan over medium low heat. Thin the sauce with additional cream or stock as needed.
• Store leftover Creamed Onions chilled in the refrigerator for up to 3 days. Reheat gently i single servings in the microwave or on the stovetop over medium-low heat. Thin the sauce with stock or cream as needed.

More Southern Style Side Dishes to Make

I think the side dishes and accompaniments are just as important as the entrée.  Take a moment ot plan your menu adding the perfect side dishes to complement and balance the flavors. More side dish recipes you may also like to try:

• This recipe for Creamed Peas is a fan favorite. You can serve them over buttered toast as a quick meal or delicious side dish.
• These caramelized Honey Roasted Carrots are super simple to make.
• Free up the oven with this creamy and delicious Crockpot Mac and Cheese.
• Topped with buttery panko breadcrumbs this Creamed Spinach Gratin with bacon is better than steakhouse creamed spinach.
• An absolute classic these Southern Style Candied Yams are flavor packed.
• Bacon Wrapped Asparagus bundles can be assembled in advance then baked just before serving.
• Crunchy Shaved Brussel Sprouts Salad from Pioneer Woman.

Thanks for visiting come back soon!

DISCLOSURE ~ IF  A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!

Print Recipe Pin Recipe Rate this Recipe

Creamed Onions Recipe

Prep Time5 minutes mins

Cook Time15 minutes mins

Stand time5 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: American

Keyword: creamed-onions-recipe, creamed-pearl-onions, easy-creamed-onions

Servings: 10 servings

Calories: 146kcal

Ingredients

• 2 16 oz packages frozen pearl onions
• 2 tablespoon unsalted butter
• 2-3 tablespoon sherry or white white (OR chicken stock)
• 1 ½ tablespoon all purpose flour
• 1 cup chicken stock
• 1 teaspoon salt
• 1 teaspoon granulated garlic
• 1 teaspoon white pepper
• ¼ teaspoon nutmeg
• 2 medium bay leaves
• 1 cup heavy cream
• 1 tablespoon chopped fresh thyme

Cook ModePrevent your screen from going dark

Instructions

• Thaw onions per package directions. Melt butter in a large skillet over medium heat. Add onions. Cook uncovered for 5-8 minutes or just until beginning to brown.
• To the onions, add a splash of sherry or white wine to deglaze the pan, scrape any brown bits on the bottom. Add flour, stir gently to coat. Add chicken stock, salt, granulated garlic, white pepper, nutmeg and bay leaves.
• Simmer for 3 minutes then add cream, Cook over medium heat uncovered for 5-10 minutes or just until reduced. Remove bay leaves, mix in fresh thyme and serve.

Notes

• If the brand packaging isn't clear about how to thaw the onions you can place them into a colander and run under hot water for a few minutes. Drain them well and pat dry with a paper towel then proceed with the recipe. If they aren't completely thawed step 1 may take a little more time. Adjust the cooking time as needed, it will still work fine.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 283mg | Potassium: 150mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.3mg

Tried this recipe?Mention @melissassk or tag #melissassk!