A holiday side that shouldn’t be forgotten!
While you typically see creamed pearl onions around the holidays, I’m a firm believer in serving them all year. Tangy onions in a rich and creamy sauce, toasted to bubbling perfection? What’s not to love! They go beautifully with the Thanksgiving favorites like stuffing and mashed potatoes, but I’m also known to serve them with a hearty steak or ham. You really can’t go wrong adding these to your dinner menu.
14m prep time
35m cook time
24 oz frozen pearl onions
3 tablespoons butter
3 tablespoons flour
¾ cup vegetable broth
¾ cup heavy cream
¼ teaspoon nutmeg
½ cup grated parmesan cheese, divided
Salt and pepper to taste
Preheat oven to 375 degrees F and grease an 8×8 baking dish.
Bring a large pot of water to a boil. Once boiling, add frozen onions and simmer for 5-8 minutes or until tender. Drain.
In another large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
While continuously stirring, slowly add in the heavy cream and broth to saucepan. Simmer another 1-2 minutes over low heat and add nutmeg.
Remove from heat and stir in ¼ cup of the parmesan cheese and season with salt and pepper.
Add onions to sauce and stir until fully combined.
Transfer mixture to the prepared baking dish and top with remaining cheese.
Bake for 30-35 minutes or until top begins to brown.