Veggies

Creamed Pearl Onions

Creamed Pearl Onions were always a staple on the Holiday table when I was growing up

My Mom, Mary, made them the best.  I think the key was in using the reserved onion cooking liquid in the final creamy sauce.  It adds such a delicious flavor

Our daughter, Marin, shares the love of “pearled onions” as she calls them so I felt the need to add in one of my favorite photos of these two ladies…

It’ll make you smile

mary-marin

You can use either frozen pearl onions or fresh

I’m using frozen in this case because the fresh onions were wiped out at the supermarket    (note to self: don’t food shop for a major holiday the day before the major holiday)

Cover two 14 ounce bags of frozen pearl onions by just about an inch of salted water

Add in one fresh sage leaf, one sprig of parsley and a celery stalk

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Cover and bring to a boil over medium heat for about 5 minutes until the onions are tender

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Drain the liquid, reserving at least a cup, and remove the celery, sage and parsley.  Set aside

Now let’s make the white sauce or Béchamel

Measure out 4 tablespoons of butter, 4 tablespoons of flour and 2 cups of whole milk

You’ll need the kosher salt, nutmeg and fresh parsley for finishing

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Melt the butter and whisk in the flour being careful not to brown either.  It is a white sauce after all  🙂

Once the butter and flour are thoroughly combined, add in the whole milk and whisk over medium heat until the sauce thickens

Now for the flavor boost… add in 1/2 cup of the reserved onion cooking liquid and a sprinkle of fresh nutmeg.  Stir until heated through and pour over the onions in a serving dish

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Top with fresh parsley and serve!

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Enjoy!

Simply Sundays! ~ Creamed Pearl Onions

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

Two 14 ounce bags of frozen pearl onions

1 fresh sage leaf

1 sprig of parsley + 1 tablespoon for serving

1 celery stalk

4 tablespoons of butter

4 tablespoons of flour

2 cups of whole milk

1/2 cup of the reserved onion cooking liquid

Kosher salt

Sprinkle of fresh nutmeg

Directions

Cover two 14 ounce bags of frozen pearl onions by just about an inch of salted water

Add in one fresh sage leaf, one sprig of parsley and a celery stalk; cover and bring to a boil over medium heat for about 5 minutes until the onions are tender

Drain the liquid, reserving at least a cup, and remove the celery, sage and parsley.  Set aside

Measure out 4 tablespoons of butter, 4 tablespoons of flour and 2 cups of whole milk

Melt the butter and whisk in the flour being careful not to brown either

Once the butter and flour are thoroughly combined, add in the whole milk and whisk over medium heat until the sauce thickens

Add in 1/2 cup of the reserved onion cooking liquid and a sprinkle of fresh nutmeg & kosher salt to taste.  Stir until heated through and pour over the onions in a serving dish

Top with fresh parsley and serve!

Tools used to make this recipe
Pyrex Prepware 1-Cup Measuring Cup, Clear with Red Measurements

ZYLISS Quik Blend Whisk

Farberware Classic Series Stainless Steel 3-Quart Covered Saucepan

Royal Classique 10 Piece Professional Grade Stainless Steel Measuring Cups and Spoons Set with Soft Silicone Handles for Easy Grip

© Simply Sundays 2016
All rights reserved

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