Elegant, comforting, and irresistibly smooth, creamy pearl onions are the understated star of any festive table or cozy dinner spread.
Bathed in a velvety sauce with hints of nutmeg and Parmesan, each bite is pure comfort with a touch of sophistication.
The Essentials Behind Creamy Pearl Onions
- Pearl onions – The sweet and mild base of the dish, their small size and delicate flavor shine when simmered and baked in cream.
- Butter – Creates a rich, golden roux that forms the base of the luscious sauce.
- All-purpose flour – Thickens the sauce just enough to coat every onion in creamy perfection.
- Chicken broth – Adds savory depth and balance, preventing the sauce from being overly heavy.
- Heavy whipping cream – The luxurious heart of the dish, making the sauce silky and indulgent.
- Ground nutmeg – A whisper of warmth that complements the cream and onions beautifully.
- Parmesan cheese – Adds a salty, nutty punch that elevates the sauce from simple to special.
- Salt and black pepper – Essential for seasoning and bringing all the flavors together.
How to Make Creamy Pearl Onions in a Snap
Start by preparing your pearl onions—either peel fresh ones or simmer frozen ones until just tender. While the onions cook, whisk up a quick creamy sauce using butter, flour, broth, and cream, spiced gently with nutmeg.
Fold in Parmesan and season to taste before stirring in the onions. Pour everything into a baking dish, sprinkle with more cheese, and bake until bubbling and golden. What comes out of the oven is nothing short of magic.
Creamy Tips & Flavorful Variations
To make this dish effortlessly easy, opt for frozen pearl onions that are already peeled—just double-check the label. If you prefer a lighter version, swap the heavy cream for light cream and stir in a pat of butter to maintain the richness.
Fresh herbs like thyme or parsley add a pop of green and fresh aroma. For a fun twist, toss in a handful of frozen green peas—simply let them thaw as you drain the hot onions over them. The peas cook up beautifully in the sauce and add a sweet, vibrant note to the dish.
Storing Leftovers the Smart Way
Leftover creamy pearl onions store well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to restore the sauce’s silky texture. For make-ahead convenience, assemble the dish and refrigerate unbaked for up to 24 hours—just extend the baking time slightly when ready to serve.
Creamy Pearl Onions
Ingredients
- ½ cup heavy whipping cream
- 1 pound pearl onions
- ½ cup chicken broth
- 4 tablespoons shredded Parmesan cheese divided
- Salt and freshly ground black pepper to taste
- 1 pinch ground nutmeg
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F. Bring a large pot of water to a rolling boil. If working with fresh pearl onions, trim the tops, blanch them in the boiling water for about 1 minute, then transfer immediately to an ice bath. Once cooled, remove the skins by gently squeezing each onion. Return the peeled onions to the boiling water and simmer for 12 to 15 minutes until tender, then drain thoroughly. For frozen onions, simmer directly for 5 to 7 minutes until soft and then drain well.
- In a separate small saucepan, melt the butter over medium heat. Sprinkle in the flour and cook for 1 minute while stirring. Gradually whisk in the chicken broth and heavy cream, adding in small amounts and whisking until the mixture is smooth. Stir in the ground nutmeg.
- Take the sauce off the heat and mix in 3 tablespoons of the Parmesan cheese, seasoning with salt and black pepper to taste. Fold the drained onions into the sauce until evenly coated.
- Transfer the mixture into a small baking dish or a pie plate, smoothing the top. Sprinkle the remaining tablespoon of Parmesan cheese over the surface. Bake for 20 to 25 minutes or until the top is lightly browned and the dish is thoroughly heated.
