| Level: | Easy |
| Total: | 16 min |
| Prep: | 1 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 bag frozen pearl onions
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 130 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 48 mg |
| Sodium | 86 mg |
Reviews
Easy and tasty. Creamed onions were usually part of a holiday meal growing up. This brought back memories.
Added 2 sprigs of thyme and served with steak. Thankfully my frozen pearl onions weren’t chewy as others have stated and I deglazed with beef broth. Delicious!
Delicious, and so simple! My go to.
These onions are terrific, even teens loved them. Such a good side to any meat. And wonderfully creamy.
Stuff
I have a couple of 14 oz. jars of onions. Can I use them? Would I double recipe?
I used 2 pkgs of fresh pearl onions instead of frozen. Peeled them by boiling them for 30 seconds, cutting off the root end, then just squeezing them out of the paper. I did caramelize mine a bit longer because I love them a bit darker. They tasted amazing! And they were just as good heated up the next day!
Easy to make. They weren’t a big hit at Thanksgiving , too “oniony”? They definitely would be better mixed with a second veggie or used sparingly as a steak topper.
my mom made the big onions placed them in dish with h2o cooked till tender, used the juice to make the cream. MOM used to give me the last spoon full not daddy .thanks TYLER FOR UR VERSION.
Better yet with fresh pearl onions, which you can always find in the produce section. You have to peel them, which is time-consuming, and then cook them. So worth the effort!
I’ve always made them with a light white sauce. I do love them.