Creamed Pearl Onions
This belongs on any holiday table, and then some.Katie Workman
Serving Size: Serves 8 to 12
Creamed Pearl Onions is such a classic holiday dish and I always think it’s pretty interesting that in America many of us only eat cooked onions as a dish on their own but once or maybe twice a year. They are so delicious, and just perfect with roast turkeys, standing rib roasts, legs of lamb, and all of that kind of festive fare. But they would also be delicious with Greek Roasted Chicken Thighs or Loin Lamb Chops with Roasted Tomato and Garlic Sauce for a not-necessarily-a-holiday dinner.
You could add 2 or three cups of frozen or shelled peas after the onions have become mostly tender. Peas will only take a few minutes to cook through, so make sure to add them only when the onions have softened or you will end up with some mushy peas.
I think if you wanted to make these a day or two ahead of time the best way to reheat them would be in a covered baking dish in a 350° oven. If you think of it, let the onions in their sauce come to room temperature before reheating them, and take off the lid and give them a stir every 5 minutes or so. They should be hot in about 10 minutes.Creamed Pearl Onions: This classic side dish belongs on any holiday table. It is easy to make and pairs perfectly with turkey, rib roasts, leg of lamb, and more.Click To Tweet
A Bit of Parmesan
The Parmesan is not so traditional, but as with so many dishes, adding a bit of grated cheese—especially a hard, salty, nutty cheese like Parmesan—lifts up the flavor at the end, and provides a richness and a savoriness that doesn’t necessarily come across as cheesy, but just as a little more flavor. It also thickens the sauce a bit—this is a pretty thin sauce, but it’s also very simple and really lets the flavor of the fresh onions come on through.
Serve these Creamed Pearl Onions with:
- Dry Brined Holiday Turkey
- Simple Lemon-Garlic Roasted Turkey Breast
- Standing Rib Roast
- Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic
- Roast Eye of Round Beef with Thyme and Rosemary
- Filet Mignon with Roasted Brussels Sprouts and Lemon-Herb Mayo
- ¾ cup heavy cream
- ¼ cup less-sodium chicken broth
- 1 bay leaf
- Kosher salt and freshly ground pepper to taste
- 2 pounds pearl onions peeled (see this easy peeling method!)
- 2 tablespoons grated Parmesan cheese optional
- 2 tablespoons minced parsley
- In a medium saucepan combine the cream, broth, bay leaf, and salt and pepper. Add the onions and bring to a simmer over medium high heat. Lower the heat to maintain a simmer and cook for about 20 to 25 minutes, until the onions are tender and the liquid has thickened somewhat into a sauce. Remove the bay leaf, stir in the Parmesan (if using) and parsley, and turn into a serving bowl. Serve hot.