Creamed Pearl Onions

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A classic dish, these Creamed Pearl Onions are caramelized then simmered in a cream sauce until sweet and tender. It's the perfect easy side dish for any meal, taking under 20 minutes to make!

This recipe was originally published in November 2016. It has been updated for content and photos. For a good laugh, scroll down below the recipe card and check out the old photo - this was one of the first ones!

This in onions on a whole new level guys. The cream sauce is seasoned with a touch of nutmeg to give it a warm, satisfying flavor, as well as garlic, butter and a little dry sherry for extra flavor.

And it all comes together in under 20 minutes, which is perfect for either an easy weeknight dinner or holiday dinner side dish. Plus, they can be made in advance and reheated for extra convenience!

Caramelized, creamy, and packed full of warm flavor, these creamed onions are perfect served as a side for these classic dishes:

• Slow Cooker Beef Pot Roast
• Braised Beef Short Ribs
• Homemade Meatloaf
• Pan Fried Pork Chops

Ingredients

Pearl onions are small, slightly sweet, marble sized onions that can be bought either fresh or frozen. I prefer frozen as they are already peeled. If you buys fresh, you'll need to peel them which can be a hassle. 

Dry sherry is used to deglaze the pan, but white wine or beef broth/chicken broth can be used as well. 

Step By Step Instructions

If you are using fresh pearl onions, you'll need to peel them first. If you're using frozen, skip down to step two. 

To peel them, first drop them in boiling water for about 30 seconds then transfer them to a bowl of ice water. The peels should just slip right off. 

Step 2: Heat the butter in a skillet on medium heat. Add the garlic and saute until soft, about 2-3 minutes.

Step 3: Add the pearl onions and saute for about 5 minutes, until they start to brown on the outsides.

Step 4: Add the sherry, parsley, and nutmeg. Simmer for about 5 minutes.

Step 5: Add the cream and simmer for 5-10 minutes OR until thickened and creamy. 

Step 6: Add the salt and pepper. Serve warm.

Variations

• Add a cup or two of frozen peas or corn towards the end (about 3-5 minutes before the onions are done cooking);
• Add chopped squash, cauliflower or carrots in with the onions. You may need to blanch the cauliflower or carrots first as they take longer to cook (how to blanch vegetables);
• Add chunks of roasted garlic in with the onions (how to roast garlic);
• For a touch of spice, add ¼ teaspoon of cayenne pepper;
• Add 2 pieces of crumbled bacon with the cream;
• Add chopped leftover ham, turkey or chicken for a meatier dish.

Expert Tips

1. If using frozen pearl onions, do not thaw them before adding them to the pan.
2. If using fresh pearl onions, peel them first. Drop them in boiling water for about 30 seconds then transfer them to a bowl of ice water. The peels should just slip right off.
3. Substitute beef broth or white wine for the sherry.

Did you make this recipe? Rate it and leave a comment below to let me know how it turned out!

Creamed Pearl Onions

A classic dish, these Creamed Pearl Onions are caramelized then simmered in a cream sauce until sweet and tender. It's the perfect easy side dish for any meal, taking under 20 minutes to make!

4.77 from 13 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 173kcal

Author: Danielle Wolter

Ingredients

• ▢ 10 ounces pearl onions fresh or frozen
• ▢ 1 tablespoon butter
• ▢ 2 cloves garlic finely chopped
• ▢ ½ teaspoon nutmeg
• ▢ 2 teaspoons chopped parsley
• ▢ ¼ cup dry sherry
• ▢ ½ cup heavy whipping cream
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

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Instructions

• If using fresh pearl onions: To peel them, first drop them in boiling water for about 30 seconds then transfer them to a bowl of ice water. The peels should just slip right off. 
• Heat the butter in a skillet on medium heat. Add the garlic and saute until soft, about 2-3 minutes.
• Add the pearl onions and saute for about 5 minutes, until they start to brown on the outsides.
• Add the sherry, parsley, and nutmeg. Simmer for about 2-3 minutes.
• Add the cream and cook for 5-10 minutes OR until thickened and creamy.
• Season with the salt and pepper. Serve warm.

Expert Tips:

1. If using frozen pearl onions, do not thaw them before adding them to the pan.
2. If using fresh pearl onions, peel them first. Drop them in boiling water for about 30 seconds then transfer them to a bowl of ice water. The peels should just slip right off.
3. Substitute beef broth or white wine for the sherry.

Nutrition

Serving: 0.5cup | Calories: 173kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 622mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg

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