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Creamed Onions: An ever favourite of Thanks giving holiday table

Creamed Onions recipe

Creamed Onions are a really classic holiday dish and it’s always pretty interesting that many only eat cooked onions as a dish on their own. They are so scrumptiously delicious, and perfect with roast turkeys, standing rib roasts, legs of lamb, and all of that kind of festive fare. But they would also be delicious with Greek Roasted Chicken Thighs or Loin Lamb Chops with Roasted Tomato and Garlic Sauce for a not-necessarily-a-holiday dinner.

What really shines in this recipe are the onions, but more specifically, what the type of onion used really matters here? Speaking of which, Pearl onions really fits the description here. They are a sweeter, denser, less pungent young onion and are about the size of a large marble. You can even find them in small bags by the garlic or shallots in supermarkets, usually. They are a little tedious to peel but it’s all worth it, however, you can also try this cheat to boil them for a minute and that will save you time. 

These delicious gems were very popular in the first half of the 19th century for being served as “creamed onions”. But sadly, they aren’t as popular anymore as they once were because when I say that they are truly a gem and believe me so.

Those creamed onions recipe on the internet are the base for this dish, however, this particular recipe has a cheat or “life hack” if you will. How? Well, the cheat or the secret ingredient is the Aunt Nellie’s brand Holland Style Onions instead of raw onions. By using these brined onions, you can save a considerable amount of time skipping the process of heating, boiling, peeling, and boiling again steps for raw pearl onions. Their magic doesn’t end there for these particular onions have a delightfully sweet yet tangy flavour that works out wonderfully with the cream and cheese sauce. And this isn’t even the best part yet. Just in case, if you use, Aunt Nellie’s brand Holland Style Onions, then apart from rinsing them off, they practically have zero preparation and you can just whip these up in a flash since we’re skipping all of that boiling and peeling with this wonderful cheat or magic ingredient, if I may say so.

Creamed Onions recipe

Ingredients:

  • Pearl Onions (Peeled): 2 Cups
  • Whole Milk, Cold: 1 ½ Cups
  • Quick Mixing flour: ¼ Cup
  • Butter: ¼ Cup
  • Water: ¾ Cup
  • Salt to taste

Directions:

  1. Boil some water along with salt in a small saucepan. Once the water has been boiled, cook the onions in the boiling water until they become tender, say for about 5 to 10 minutes. 
  2. Drain the onions, however, do reserve about 1/2 cup water in the saucepan and put the onions back to the pan and add butter.
  3. Now mix milk and quick-mixing flour together in a bowl and slowly add the onion-butter mixture to the batter. Cook and stir occasionally over medium-low heat until thickened, say for about 10 to 15 minutes. You can also stir in a bit more quick-mixing flour if the mixture is too thin.

Creamed Onions with Cheese

Ingredients:

  • Pearl Onions, unpeeled: 2 Cups
  • Salt: 1 ¼ Teaspoon
  • Butter, unsalted: 3 Tablespoons
  • All-purpose flour: 1 Tablespoon
  • Heavy Cream: 1 Cup
  • Black Pepper: ¼ Teaspoon
  • Nutmeg, freshly grated: ¼ Teaspoon
  • Fresh White Bread crumbs: 1 ½ Cup

Directions:

  1. Boil some water along with salt in a small saucepan. Once the water has been boiled, cook the onions in the boiling water until they become tender, say for about 5 to 10 minutes. 
  2. Drain the onions and peel them once they have cooled enough. And the oven to preheat at 350˚F.
  3. Melt some butter in the saucepan and all-purpose flour. Stir them for about 1 minute. Now slowly add cream to the mixture and bring it about to simmer. Add Pepper, nutmeg and salt to the mixture and pour over the peeled tendered onions.
  4. Now roast the bread crumbs until golden brownish over low to moderate flame and keep them aside. Take a baking dish and grease it with butter and pour the onion mixture on it. Sprinkle the golden breadcrumbs and bake until the sauce starts bubbling.

Pearl Creamed Onions Recipe

Pearl Creamed Onions

Ingredients:

  • Heavy Cream: ¾ Cups
  • Chicken Broth, less sodium: ¼ Cup
  • Bay leaf: 1 pc
  • Pearl onions, peeled: 2 pcs
  • Parmesan cheese, grated: 2 Tablespoons
  • Parsley, minced: 2 Tablespoons
  • Salt to taste
  • Freshly grounded Pepper to taste

Directions:

  1. Boil some water along with salt in a small saucepan. Once the water has been boiled, cook the onions in the boiling water until they become tender, say for about 5 to 10 minutes. 
  2. Drain the onions and keep them aside. Now take a saucepan and mix heavy cream, chicken broth, bay leaf, salt and pepper and bring them to simmer over medium heat.
  3. Add the onions to the mixture and let the mixture simmer until the mixture thickens. Once it does, remove the bay leaf and add the parmesan cheese. Garnish the Pearl Cream onions with parsley and serve it hot.

Easy Creamed Onions Recipe

Easy Creamed Onions recipe

Ingredients:

  • Aunt’s Nellie’s Whole Onions: 3 Jars
  • Milk: 2 Cups
  • Butter: 8 Tablespoons
  • Flour: 8 Tablespoons
  • Shredded Cheddar Cheese: 3 Cups 

Directions:

  1. Drain the Aunt’s Nellie’s Onions from their jars, rinse them and keep them aside. However, do reserve their brines.
  2. Now melt the butter in a saucepan and add flour. Stir it until smooth. Add the brine and milk in equal proportions and let the mixture simmer. 
  3. Now slowly add the cheddar cheese and mix until smooth. Add the drained onions and let the sauce thicken. 
  4. Once thicken, serve the cream onions in a serving bowl.