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

This recipe is featured in:

The Best Thanksgiving Side Dishes