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Creamed Pearl Onions with Parmesan

Creamed pearl onions with Parmesan are simmered in a silky milk-and-cream sauce and finished with nutmeg and grated cheese. This warm side dish pairs tender onions with a thick, spoon-coating sauce.
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Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (16 oz) pearl onions frozen
  • 4 cups water
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 3-quart saucepan

Method
 

  1. In a 3-quart saucepan, bring the water to a boil, add the frozen pearl onions, and cook for 5 to 7 minutes, until tender.
  2. Drain the onions well and set them aside; wipe the saucepan dry.
  3. Melt the butter in the saucepan over medium heat, whisk in the flour, and cook for 1 minute, whisking constantly.
  4. Gradually whisk in the milk and heavy cream, bring to a gentle simmer, and cook for 3 to 5 minutes, whisking often, until the sauce thickens enough to coat a spoon.
  5. Remove the pan from the heat and stir in the salt, pepper, nutmeg, and Parmesan until the cheese melts.
  6. Stir in the onions and return the pan to low heat for 2 to 3 minutes, until the onions are hot; serve warm.

Notes

Whisk constantly as you add the flour and gradually whisk in the milk and cream to keep the sauce smooth. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use a gluten-free all-purpose flour blend in place of the all-purpose flour.