Go Back
Creamed Onions Recipe

Creamed Onions Recipe - Grandma's Tasty Recipes

When you think of comfort food, what springs to mind? For many, it’s that warm, nostalgic flavor that wraps around you like a cozy blanket. Creamed onions evoke that wholesome feeling, especially when paired with roasted meats, brisket, or even a holiday feast. 
Oh yes, they are delightful friends to mashed potatoes and, frankly, could be the star of your next gathering. Grab your fork!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 138
Ingredients Method Notes

Ingredients
  

  • Here’s what you’ll need for your creamed onions:
  • 2 pounds pearl onions
  • 1 cup heavy cream
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper to taste

Method
 

  1. Let’s get cooking! Here’s how to whip up your own delightful dish of creamed onions.
Step 1: Preparing the Onions
  1. Firstly, let’s tackle those pearl onions. If they’re not already peeled, you’ll want to start by blanching them. Bring a pot of water to a boil, then throw in the onions for about a minute. With a slotted spoon, scoop them out and plunge them into ice water to stop the cooking. This makes peeling a breeze.
Step 2: Sautéing the Onions
  1. In a good-sized skillet, melt 1 tablespoon of butter over medium heat (and trust me, who doesn’t love a little butter magic?).
  2. After it's hot and bubbly, gently add the peeled pearl onions. Sauté them for about 4 to 5 minutes. Revel in the delightful aroma as they soften and begin to caramelize slightly.
Step 3: Building the Sauce
  1. Next, pour in your chicken stock and toss in that lovely bay leaf. Bring it all to a simmer. Allow it to bubble away for about 10-15 minutes until the onions have absorbed some of that flavorful liquid. It’s like they’re taking a flavorful swim!
Step 4: Add the Cream
  1. Reduce the heat to low and gently stir in the heavy cream. Keep the bay leaf in for its continued flavor infusion. Allow this to simmer for another 5–10 minutes.
  2. The sauce will begin to thicken slightly. Once thick, remove the bay leaf, and season with salt and freshly ground black pepper. Taste and adjust as needed; maybe you want a little more salt? Go ahead!
Step 5: Finish with Parsley
  1. At the end of it all, stir in the freshly chopped parsley. This little sprinkle adds color and a fresh touch that’ll inspire even your most traditional eaters to try these creamy delights.

Notes

  • Pearl Onions: These are sweeter and smaller than regular onions. They can be found frozen or fresh.
  • Heavy Cream: Feel free to experiment with half-and-half for a lighter option, though the texture will differ slightly.
Stock: For vegetarian lovers, swap out chicken stock with vegetable stock for a meat-free version.