Traditional Creamed Pearl Onions Recipes

CREAMED PEARL ONIONS

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

CREAMED PEARL ONIONS

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

CREAMED PEARL ONIONS

Steps:

• 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.

CREAMED RED AND WHITE PEARL ONIONS WITH BACON

Steps:

• If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Let onions until cool enough to handle, then trim and peel. Set aside. (Onions can be blanched, peeled and trimmed ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
• Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and salt. Simmer, stirring often, until cream is thick and golden and has reduced by half, 15 to 20 minutes. Stir onions into cream to heat through.
• Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.

EASY CREAMED PEARL ONIONS

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

BETTER-THAN-GRAVY CREAMED PEARL ONIONS

Steps:

• Partially thaw onions for 10 minutes, then thinly slice crosswise into rounds. Set in a colander and let thaw completely. Drain and spread on a paper towel-lined tray. Pat dry with paper towels.
• Heat oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon kosher salt; cook, stirring frequently, until liquid evaporates and onions are lightly browned and slightly crisp, about 10 minutes.
• Melt butter in a saucepan over medium heat. Stir in flour until smooth; cook and stir until pale golden, about 30 seconds. Gradually whisk in milk. Increase heat to medium-high and cook, whisking frequently, until sauce is bubbling, thickened, and smooth, about 8 minutes. Add 3/4 cup parsley, sherry, paprika, cloves, and cooked onions; season to taste with salt and pepper. Transfer to 3 buttered 2-cup broiler-safe baking dishes or 1 buttered 2-quart baking dish.
• Preheat the oven's broiler to high. Sprinkle panko evenly over onion mixture.
• Broil 5 inches from heat source until panko is golden brown, 1 to 2 minutes. Watch closely to avoid burning panko. Garnish with more parsley.