Creamed Pearl Onions

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Deglazed with dry marsala, grated in a pinch of fresh nutmeg. So easy; everyone loved with Easter ham dinner.

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Best compliment to Prime Rib ever!!! Simple and I make it every year for Christmas!!! Thanks Tyler for an easy and tasty side!!

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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.

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Added Peas to the mix and it worked great.

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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!

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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!

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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.

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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.

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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

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Not quite as good as the old recipe swimming in cream sauce but pretty darn good!