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Classic Creamed Pearl Onions

Classic creamed pearl onions are simmered until tender, then folded into a smooth, nutmeg-scented cream sauce. This stovetop side dish is finished when the onions are heated through and the sauce coats the back of a spoon.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the onions
  • 4 cups water
  • 1 package (16 oz) pearl onions frozen
For the cream sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 3-quart saucepan
  • 1 2-quart saucepan

Method
 

Cook the onions
  1. Bring the water to a boil in a 3-quart saucepan over high heat.
  2. Add the frozen pearl onions and simmer for 5 to 7 minutes, until tender when pierced with a fork.
  3. Drain the onions well and set aside.
Make the cream sauce
  1. Melt the butter in a 2-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly.
  3. Gradually whisk in the milk and bring the sauce to a gentle simmer.
  4. Whisk often for 3 to 5 minutes, until smooth and thick enough to coat the back of a spoon.
  5. Stir in the salt, pepper, and nutmeg.
Finish the dish
  1. Stir the drained onions into the sauce and cook for 1 to 2 minutes, until heated through.

Notes

For the smoothest sauce, whisk the milk in gradually to prevent lumps. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce may separate. For a dairy-free variation, use unsweetened plant milk and vegan butter.