Creamed Onions

Old fashioned onion goodness.  Strangely delicious.  Your holiday table will thank you.


  • 2 lb pearl onions
  • 3 tbs butter
  • 1 tbs wondra flour
  • 2 cups heavy cream
  • A few grates of nutmeg
  • 1 1/2 cups coarse fresh white bread crumbs

Directions – day before

  1. Blanch onions for 1 minute.  Stop with cold water.  Drain and peel
  2. Put onions back in pot, cover by 1 inch w/ salt.  Boil, simmer, covered 20 minutes
  3. Melt 1 tbs butter, add flour, cook roux for 1 minute
  4. Add cream in stream, whisking all the way
  5. Simmer sauce for a few minutes, add pinch of pepper and nutmeg.
  6. Adjust salt.
  7. Put onions in a baking dish, cover in plastic wrap, refrigerate

Directions – day of

  1. Preheat oven to 350
  2. Melt butter in skillet
  3. Toast breadcrumbs
  4. Remove plastic wrap
  5. Top onions with breadcrumbs
  6. Cook till bubbling – 30 minutes


Derived from a recipe in a long ago Gourmet magazine.

Categories: Sides

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