Creamed Pearl Onions

Total Time:
16 min
1 min
15 min

4 to 6 servings

  • 1 bag frozen pearl onions
  • 1 tablespoon unsalted butter
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper

Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.

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    28 Reviews
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    Excellent and very easy!!!
    Five stars for the basic recipe. You can springboard from this to any additions- peas, pine nuts, Romano cheese, chopped parsley or cilantro. I did add 1 T of flour to the pan before deglazing. It helped to add a little fond to the pan. If you can find frozen pearl onions. Where I live, it isn't easy.
    Deglazed with dry marsala, grated in a pinch of fresh nutmeg. So easy; everyone loved with Easter ham dinner.
    Best compliment to Prime Rib ever!!! Simple and I make it every year for Christmas!!! Thanks Tyler for an easy and tasty side!!
    Good and easy recipe-I was looking to replicate my Mom's creamed onions which always had a hint of sherry and were topped with toasted slivered almonds-so I deglazed with about 3T of sherry and topped with about 1/2 c toasted almonds. Delicious.
    Added Peas to the mix and it worked great.
    I also did some tweaking of the recipe. I made a standard roux with butter and flour and then sauteed the onions in another pan and de-glazed with chicken stalk. I added heavy cream, salt and pepper to the roux mixture until smooth and creamy and then added onions. I like the thicker consistency. It has more of a gravy texture when poured onto mashed potatoes. You could also do the same with Pork, Vegetable or Beef stock. Thanks Tyler!
    I made these for Thanksgiving with my turkey and used turkey stock to deglaze the pan. Everyone loved them so much I thought I'd try a slight variation with our Easter Prime Rib -- will deglaze the pan with beef stock as another reviewer suggested and add some fresh chopped rosemary. Thanks, Tyler, for yet another fantastic and super-easy recipe!
    Made this whole meal, and while the food was all good, the recipes were usually wrong (not the same as the show) or need a little tweaking - NOT THIS ONE!

    Onions were perfect and prepared per the recipe. A definite keeper.
    I threw in a shot of balsamic vinegar to the pan after browning the onions, let that cook down for a bit, then added the cream; it adds a little something extra to an already great recipe.
    Tyler -

    Although I've not made this yet, I am adding it to my retro Thanksgiving menu. I hope you don't mind - I am going to add a smidge of fresh nutmeg. I will let you know how it turns out. However, everything I have made of yours is perfect. Your recipes are well written. Thank you!

    Not quite as good as the old recipe swimming in cream sauce but pretty darn good!
    Tasty, creamy, and yummy. It looks fabulas, also. I LOVE TYLER'S ULTIMATE!
    This recipe is delicious. I made this as one two side dishes with a standing rib roast and recieved nothing but great comments. Fabulous side dish.
    My husband and I loved these pearl onions and they couldn't have been easier to prepare! I've used this same recipe using mushrooms instead of the onions. Great side for a nice steak!
    This side dish is very creamy and the contrast of the onion flavor and the soft and creamy flavor of the other ingredients.
    I brought this to potluck- it was easy to make and AMAZING!!! It tasted like... carmelized onions in alfredo sauce. OMGSH ITS GOOOOOD
    ... and real good too ...
    I LOVE carmelized onions and am always looking for dishes with them. This is the first side dish I've made that was just onions though and it was fantastic! Definately a keeper!
    This is an easy recipie and is impressive to serve, something a little different. Our family enjoys this.
    quick, and easy.. I Loved it...wifey a little spooked at the color, but caved in and like it.... Well Done
    Quick, easy, more flavorful and lighter than the traditional white sauce.
    This recipe is delicious. I used to make a bechamel and would add the thawed onions to that, pop it into the oven and bake until bubbly. But this recipe is so much easier and tastes wonderful.
    I deglazed the pan with beef broth instead of water to enhance the sauce. Fantastic flavor - perfect side to standing rib roast.
    I love recipes that are easy and have great flavor...this is one of them.
    Truly a great side dish. Easy and comes out looking, tasting perfect
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes