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
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
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
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
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
Top with fresh parsley and serve!
Enjoy!
Simply Sundays! ~ Creamed Pearl Onions
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
Farberware Classic Series Stainless Steel 3-Quart Covered Saucepan
© Simply Sundays 2016
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