- Prep: 15 min
- Cook Time: 1 hr 5 min
- Total: 1 hr 20 min
- Serving: Serves 4-6
Creamed onions are a staple side dish for Thanksgiving and Christmas Day dinner. To all you non-traditionalists looking to add an extra ‘zip’ of flavor, stir in some stone mustard and Parmesan cheese to the sauce after adding the cream.
- 2 pounds white pearl onions, left unpeeled
- 1-1/4 teaspoons salt
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream or half-and-half
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1-1/2 cups coarse fresh white bread crumbs
- Preheat the oven to 350 degrees and butter a 2-quart baking dish.
- Bring a 3-quart pot of water to boil and blanch onions for 1 minute. Remove onions from hot water, rinse under cold water, drain and peel.
- Return the onions to the pot and sprinkle with 1 teaspoon of salt. Add enough fresh water to cover the onions by about 1-1/2 inches. Bring the onions to a boil and then reduce heat to medium-low and simmer for 20 minutes.
- Remove the onions from the pot and drain in a colander. Empty into the prepared baking dish and set aside.
- In a large saucepan, melt 1 tablespoon of the butter over medium-low heat and sprinkle in the flour. Cook the mixture for 1-1/2 minutes until bubbling. Slowly, pour in the cream, whisking continuously so as not to stick. Bring the mixture to a simmer and cook for 2 minutes.
- Remove sauce from heat and stir in remaining 1/4 teaspoon salt and nutmeg. Pour cream sauce over the onions.
- In a small sauté pan, melt the remaining 2 tablespoons of butter over medium-low heat and then add the crumbs, stirring to coat with the butter. Toast the crumbs for about 5 minutes or until golden.
- Sprinkle the breadcrumbs over the onions and bake for 30 minutes.