I still remember the first time I made Creamed Pearl Onions Recipe. I was looking for a simple yet elegant side dish to pair with roasted chicken, and this creamy delight stole the show. The rich, velvety sauce hugged the tiny sweet onions in a way that felt both comforting and indulgent.
After that first bite, I could hardly believe how such a basic group of ingredients came together so beautifully. If you love cozy, flavorful sides, you’re going to adore this recipe! You can also enjoy similar comfort food ideas like Hot Honey Chicken Tenders Recipe for an extra indulgent meal.
Ingredients
Here’s what you’ll need to make these delicious creamed pearl onions. These measurements and pro tips will help you get the best results:
- 2 pounds pearl onions – choose fresh or frozen; frozen ones are already peeled and save time without sacrificing flavor.
- 1 cup heavy cream – gives the sauce its rich, silky texture; don’t substitute with low‑fat here if you want that classic creaminess.
- ½ cup low‑sodium chicken stock – adds savory depth and thins the cream just enough.
- 1 bay leaf – infuses subtle herbal fragrance into the sauce as it simmers.
- Kosher salt – brings out the onions’ natural sweetness.
- Freshly ground black pepper – for seasoning with a little kick.
- 2 tablespoons freshly chopped parsley – adds a fresh pop of color and brightness.
Note: serves about 6 servings based on ingredient quantities.
Variations
If you want to switch things up or cater to dietary needs, try one of these alternatives:
- Dairy‑free version – replace heavy cream with full‑fat coconut milk or a cashew cream for a luscious texture.
- Herb‑enhanced twist – add fresh thyme or sage alongside parsley for earthy notes.
- Cheesy indulgence – stir in some grated Gruyère or Parmesan toward the end for added richness and depth.
- Vegan option – use plant‑based stock and coconut or oat cream, and finish with nutritional yeast for a savory punch.
- Spiced variation – a pinch of freshly grated nutmeg brings warmth that pairs well with cream sauces.
Cooking Time
Here’s a quick overview of how long this recipe will take from start to finish:
- Prep Time: About 20 minutes to peel and prepare onions.
- Cooking Time: Around 30 minutes simmering until sauce is rich.
- Total Time: Approximately 50 minutes.
Equipment You Need
To make this recipe go smoothly, here’s what I used and why:
- Large pot – to blanch the onions and loosen their skins.
- Medium saucepan – perfect for simmering onions gently in cream.
- Paring knife – helps trim and score onions for easy peeling.
- Slotted spoon – for lifting onions out without excess water.
- Serving dish – to present the finished creamed onions beautifully.
How to Make Creamed Pearl Onions
Prep the Onions
Start by trimming the ends and scoring each onion with a small “X.” This helps the skins slip off after blanching. Quick boiling for about a minute loosens those skins so you can peel them with your fingers without fuss.
Simmer in Cream and Stock
Place the peeled onions in your saucepan, then pour in the heavy cream and chicken stock. Add the bay leaf and bring to a gentle simmer. This slow heat lets the onion flavors deepen while the sauce begins to thicken.
Reduce and Season
Let the mixture cook until the cream reduces to a rich, silky sauce—about 20 minutes. Season with salt and freshly ground pepper, remove the bay leaf, then stir in chopped parsley for color and freshness.
Additional Tips for Making This Recipe Better
From my own kitchen experiments, here are a few things that made this even better:
- I always taste and season as it cooks, not just at the end—this builds flavor.
- If the sauce gets too thick before the onions are tender, a splash of stock keeps it smooth.
- Let the dish rest a few minutes off the heat; the sauce finishes thickening beautifully that way.
- I once added a tiny pinch of nutmeg—it gave extra warmth without overpowering.
- If using fresh parsley, add most of it at the end so it stays bright and not wilted.
How to Serve Creamed Pearl Onions
These creamed pearl onions are wonderful alongside roasted meats like turkey, chicken, or beef. They also pair beautifully with mashed potatoes or buttery noodles if you want something heartier. Presentation tip: spoon them into a shallow bowl, drizzle a little of the cream sauce over the top, and garnish with a sprinkle of fresh parsley or even thyme for color.
Warm from the stove, they almost look too pretty to eat! You can also enjoy similar indulgent main dishes like Hot Honey Chicken Tenders Recipe alongside these onions.
Nutritional Information
Here’s a quick nutritional snapshot per serving of these delicious creamed onions:
- Calories: ~203 calories – rich but not overwhelming.
- Protein: ~4 g – providing a touch of protein from dairy.
- Carbohydrates: ~17 g – mainly from the pearl onions’ natural sugars.
- Fat: ~15 g – giving that luxuriously creamy mouthfeel.
Make Ahead and Storage
Refrigerating
If you want to make this ahead, you can cook the onions and store them in an airtight container in the fridge for up to 3 – 4 days. Just reheat gently on the stove, and add a splash of cream or stock if needed to loosen the sauce.
Freezing
Cream sauces don’t freeze well because the texture can break and become grainy. I don’t recommend freezing this dish—it’s worth making fresh or refrigerating instead.
Reheating
Warm leftovers over low heat on the stovetop, stirring often so the sauce stays creamy. If it seems thicker after chilling, add a tiny bit of cream to get that original silky texture back.
Why You’ll Love This Recipe
Here’s what makes this dish a winner in my kitchen:
- Simple but elegant: Minimal ingredients mean the natural sweetness of the onions shines through.
- Comforting flavor: The rich cream sauce feels like a hug on a plate.
- Versatile side: Goes with holiday roasts or weeknight dinners alike.
- Easy to adapt: You can add herbs or make dietary swaps without losing charm.
- Great make‑ahead option: Keeps well in the fridge for easy reheating.
Creamed Pearl Onions Recipe
Ingredients
Method
- Start by trimming the ends and scoring each onion with a small “X.” This helps the skins slip off after blanching. Quick boiling for about a minute loosens those skins so you can peel them with your fingers without fuss.
- Place the peeled onions in your saucepan, then pour in the heavy cream and chicken stock. Add the bay leaf and bring to a gentle simmer. This slow heat lets the onion flavors deepen while the sauce begins to thicken.
- Let the mixture cook until the cream reduces to a rich, silky sauce—about 20 minutes. Season with salt and freshly ground pepper, remove the bay leaf, then stir in chopped parsley for color and freshness.
Notes
- I always taste and season as it cooks, not just at the end—this builds flavor.
- If the sauce gets too thick before the onions are tender, a splash of stock keeps it smooth.
- Let the dish rest a few minutes off the heat; the sauce finishes thickening beautifully that way.
- I once added a tiny pinch of nutmeg—it gave extra warmth without overpowering.
- If using fresh parsley, add most of it at the end so it stays bright and not wilted.