The Best Creamed Onions
Classic creamed onions recipe with a delicious twist that adds extra onion flavor to every bite! This will soon become your new favorite side dish!
Servings: 6
Calories: 234kcal
Ingredients
- 5 cups pearl onions peeled
- 2-3 cups chicken stock
- 1/4 cup butter
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 3/4 cup half-and-half cream
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons minced fresh parsley
Instructions
- Place the pearl onions into a medium-sized stockpot and add enough chicken stock to cover. Boil until tender, 8-10 minutes.
- Drain, saving 3/4 cup of the chicken stock to use later in the sauce.
- In a medium saucepan, melt the butter. Stir in the flour, salt and pepper until smooth. Cook, stirring, for 2-3 minutes until the flour has browned and starts to smell nutty.
- Gradually whisk in the cream, then add the reserved broth, whisking to keep the sauce smooth.
- Bring to a boil; cook and stir for 2 minutes or until the sauce starts to thicken.
- Add in 1/2 to 1 cup of the cooked onions, then take an immersion blender and quickly puree until smooth.
- Add in the rest of the onions and cook, on medium heat, until they are heated through.
- Stir in the nutmeg, season again with salt and pepper if desired, then place in a bowl and garnish with fresh parsley to serve.
Notes
- Pureeing the onions into the sauce not only thickens it, but also adds extra onion flavor to amp up the cream sauce!
- Try a sprinkle of paprika on top if you're not a nutmeg fan
Nutrition
Calories: 234kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 203mg | Potassium: 426mg | Fiber: 4g | Sugar: 10g | Vitamin A: 462IU | Vitamin C: 17mg | Calcium: 84mg | Iron: 1mg