Crushed crackers, cream, and roasted pearl onions are cooked together.
| Prep Time: | 5 mins |
| Cook Time: | 50 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 4 cups pearl onions
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup butter, melted
- 2 ½ cups crushed buttery round crackers
- 1 ⅓ cups heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place onions in a 2-quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on the top. Pour cream over crackers.
- Bake in the preheated oven for 50 minutes.
Nutrition Facts
| Calories | 836 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 24 g |
| Sodium | 1166 mg |
| Sugars | 11 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
Taste was great but texture came out soupy for me. Not sure what went wrong since I made sure the onions were thawed and dried etc.
Delicious. Would not change anything
Awesome dish !!!
I only had 2 cups of onions so I added a bunch of asparagus I had to use up before it went bad, chopped in 1″ pieces. And I found my box of Ritz crackers empty in the cupboard, so i had to use a couple handfuls of crushed potato chips on top. Threw a sprinkling of shredded parmesan on top of that. Turned out rely good. If I had added cubed ham it would have made a great main course.
Wow, I used small onions from my garden and halved the recipe – it was delicious!
used red (fresh) pearl onions; used one can of cream of chicken soup mixed with equal amount of sour cream; used white cheddar cheese crackers (crumbled) for the topping and lots of butter over the top. Everyone RAVED!
I was a little concerned about the mix of seasonings, but it is a perfect medley with the cream. A great hit in my house, nothing left.
not a lot of flavor
This dish was a huge hit, so delicious. I added a little paprika, chopped fresh sage, and garlic powder. Everyone loved it, will definitely make it again.
Used fresh baby onions blanched for 1 minute and then skinned. I also made a white cream sauce with 1/4 C butter & 1/4 C flour, using heavy cream and added some ground nutmeg. To put it over the top, add about 1/4 cup grated Parmesan cheese. Don’t add too much because it make sauce to thick and sticky. TDF. This is the best ever
I made this dish as a side for Thanksgiving Dinner. It was a hit!! Everyone raved about it.
I’ve searched all the “creamed pearl onion” recipes and chose this one. Great recipe, easy to do. I followed “Rookie Cookie’s” advice and used fresh pearl onions instead. Highly recommend. It came out perfect!
I and my daughters are onions lovers. I can tell you we didn’t like this at all. The overall flavor was bland from the cream to the crust topping. If you like onions with milk, then this is for you. I’m sorry, I won’t be making this again.
OK – nothing special
My family loved this…and it was very simple. I would recommend half the amount of crackers, as it becomes really thick (i used about 10 or so crackers and it still was somewhat thick). I gave this 4 stars because it is really greasy in my opinion…which was to be expected given the use of heavy cream (which I had on hand) and butter. When I make this again (which I will), I think I’ll use half and half or light cream.
everyone loved these at thanksgiving! thanks!!
So bad but sooooooo good!!!!!!!!!
Very tasty and easy to make. Best when eaten fresh while the cracker top is still nice and crunchy. Can’t help but prefer the Creamed Pearl Onions recipe though, because the sauce is so, well… creamy.
Pretty Good, nice flavor.. was hoping for something a tad bit creamier but nice dish overall. My 1 year old liked it too 🙂
Served this dish with veal marsala & basmati rice for dinner last night. The aroma was wonderful but the dish was a little too bland. Used fresh pearl onions; blanched then rinsed in cold water for easy peeling. If I make it again, I’ll try the small, yellow onions for stronger taste.
This is a little tedious to make because of the peeling of the onions, but that doesn’t take any points off for me. With such few ingredients, most of which you probably already have on hand, it is a very flavorful dish. I served with chicken cordon bleu, but it would go good with pork or beef as well!