Creamed Pearl Onions

Total Time:
16 min
Prep:
1 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

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

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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4.7 29
I liked this sauce very much, but my onions were chewy. I am going to try to cook them with the frozen package directions first, and then sautee them and see if that helps. item not reviewed by moderator and published
Marvelous! item not reviewed by moderator and published
Excellent and very easy!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Deglazed with dry marsala, grated in a pinch of fresh nutmeg. So easy; everyone loved with Easter ham dinner. item not reviewed by moderator and published
Best compliment to Prime Rib ever!!! Simple and I make it every year for Christmas!!! Thanks Tyler for an easy and tasty side!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Added Peas to the mix and it worked great. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! JES item not reviewed by moderator and published
Not quite as good as the old recipe swimming in cream sauce but pretty darn good! item not reviewed by moderator and published
Tasty, creamy, and yummy. It looks fabulas, also. I LOVE TYLER'S ULTIMATE! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This side dish is very creamy and the contrast of the onion flavor and the soft and creamy flavor of the other ingredients. item not reviewed by moderator and published
I brought this to potluck- it was easy to make and AMAZING!!! It tasted like... carmelized onions in alfredo sauce. OMGSH ITS GOOOOOD item not reviewed by moderator and published
... and real good too ... item not reviewed by moderator and published
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! item not reviewed by moderator and published
This is an easy recipie and is impressive to serve, something a little different. Our family enjoys this. item not reviewed by moderator and published
SOMETHING SO SIMPLE..AND SO DELISH. item not reviewed by moderator and published
quick, and easy.. I Loved it...wifey a little spooked at the color, but caved in and like it.... Well Done item not reviewed by moderator and published
Quick, easy, more flavorful and lighter than the traditional white sauce. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I deglazed the pan with beef broth instead of water to enhance the sauce. Fantastic flavor - perfect side to standing rib roast. item not reviewed by moderator and published
I love recipes that are easy and have great flavor...this is one of them. item not reviewed by moderator and published
Truly a great side dish. Easy and comes out looking, tasting perfect item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes