Decadent Creamed Onions

| 11/18/2010 4:14:09 PM

A photo of Carolyn BinderCreamed onions are the most beloved side dish that we serve for Thanksgiving at Cowlick Cottage Farm (see also, The Search for the Best Turkey Recipe).  I would be fired from my role as matriarch if I did not serve these sweet little pearls to my family for Thanksgiving dinner.  I make a double batch every year, and every year it is gone by the end of dinner.  In fact, I think the first batch is gone before the pan leaves the stove.  People steal the onions right out of their pot.  My family thinks I am not aware of this, but like all mothers, I have eyes in the back of my head.  There are never leftover creamed onions.  The dish is rich, creamy, and it has a wonderful holiday aroma while it is bubbling on the stove.  Inhale the creamed onions!

By popular request, here is my very simple recipe.  I hope you try it, and please let me know if you like it as much as we do!

Decadent Creamed Onions 


1 bag frozen pearl onions, thawed
1 pint heavy cream
1 tablespoon butter
Fresh ground nutmeg
A dash of sherry (optional, but don’t use cooking sherry—it’s too salty)
Salt and pepper to taste
Fresh parsley, thyme or chives to garnish


Carolyn Binder
12/9/2010 9:02:10 AM

Hi Janice: I've only seen one size, and I think it is about 12 ounces. I actually used two bags for Thanksgiving, and that works fine, too.

12/3/2010 12:54:05 PM

What size bag of pearl onions for the creamed onions?

Carolyn Binder
11/19/2010 6:25:53 PM

Hi Dave: We tend to be pretty traditional, too, with all the usual fixings, but somehow, the cream onions have become a tradition. Maybe you can bring some with you to your friend's house! I agree with you that the leftovers are one of the best parts of Thanksgiving, and I also like to make broth. It sure beats the storebought kind, doesn't it? You have a wonderful Thanksgiving, too.

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