Creamed Onions
These delicious creamed onions are rich and satisfying, yet super-easy and lighter than most “creamed” recipes.
By Yankee Magazine|Nov 30 2020|
Creamed Onions
Photo Credit: Heath RobbinsThese creamed onions are rich and satisfying, yet super-easy and lighter than most “creamed” recipes. Fresh onions yield the most flavor, but we won’t tell your guests if you use frozen. We think this recipe is one of the best Thanksgiving side dishes.
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Yield
8 servings
Total Time
45 minutes minutesHands-on Time
1 1/2 hours minutes
Ingredients
2 pounds pearl onions, peeled
2 cups chicken stock (approximately)
4 tablespoons heavy cream
1/4 teaspoon, freshly ground nutmeg
Kosher or sea salt
Instructions
In a large saucepan, add onions and enough stock to cover onions by 1 inch. Bring to a boil and cook until onions are tender (about 10 minutes). Strain onions and set aside. Let chicken stock cool about 10 minutes.
Add about 1/4 cup cooked onions to stock and puree. Transfer back to the saucepan. Add cream and nutmeg and cook over medium-high heat until reduced by half and thickened. Add main portion of onions back to the saucepan and heat through. Season to taste with salt.
I love the nutmeg in Creamed Onions (I also love a dash in mashed potatoes!), but try using 1/4 teaspoon of mace in the creamed onions instead, then cover the casserole with bread crumbs and put under the broiler for a minute just before serving.
Fantastic!!!!!!!!!!!!
One of my dad’s favorites from childhood
Just made these for my step dad for Thanksgiving!
He loved them!