Love creamed onions. I just boil the onions in water until they are almost done. I like them just a little bit underdone. Then I make a white sauce (with butter) and add the onions. Salt and pepper to taste. Yummy!

dex215... Can you use the frozen pearl onions & I have also seen the canned ones but have never used either one?

My mom always made these for festive occasions, like Christmas or Thanksgiving. She just par-boiled peeled yellow onions (use uniformly sized ones), arranged them in a low casserole dish, and poured white sauce over. Often there was cheese (grated cheddar) in the sauce. Top with buttered crumbs, and bake at 350F until bubbly and brown.

oh that sounds good cooksnews!

dex215 & cooksnews, thanks so much for your posts; I have printed out the recipes! I am most likely the only one in the U.S. that hasn't made them before!! They will be on my menu this Thanksgiving though! :)

Frozen would be fine. I like cooksnsews recipe. A little more pizzazz!

dex215 & cooksnews, thanks so much for your posts; I have printed out the recipes! I am most likely the only one in the U.S. that hasn't made them before!! They will be on my menu this Thanksgiving though! :)

Here is another option.

Roasted Parmesan Creamed Onions.

Roasted Parmesan-Creamed Onions

Rick Tramonto - Osteria Cookbook

Talk about succulent! The yellow onions are pretty pungent when you slice them, but surrender their kick when they are roasted and become sweet and tender. When they reach this point, the cream sauce is poured over them, they are topped with shaved cheese, and then the whole thing is returned to the oven for a slow melt. I like to cook these in a wood oven to get some smoke on them, which makes them even better-if that's possible. Great with chicken, lamb, beef-you name it! I also like it served as a first course.
Serves 4

4 medium yellow onions
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/4 cup dry white wine
Minced Garlic (my addition)
2 ounces Parmigiano-Reggiano cheese, shaved (about 2 tablespoons)

1 Preheat the oven to 350�F.
2 slices the onions into 1/4-inch-thick rings and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned.
3 Meanwhile, in a medium saucepan, bring the cream and wine (and Garlic)to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat.
4 Spoon about a tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. Increase the oven temperature to 450�F.
5 Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot.

Here is a link that might be useful: Roasted parmesan Creamed Onions

I do mine alot like dex just with a splash of sherry and white pepper (and I use low fat half and half). I never seem to think to make them except at the holidays - gotta change that!

ann_t , that looks delicious!! thanks!

sands99, your version sounds very good too! thanks also!

I don't know how my last follow-up got posted twice. spoooky!! :)

This is my first sharing of a recipe. I've gotten some great ones here, and would like to return the favor.

Creamed onions were always a tradition at holiday dinners in my family while I was growing up. Now I make them most holidays. My family's recipe is just slightly different from others I've seen in that it uses the onion cooking water for the sauce vs. milk or cream...

I usually prepare 2-3 white boiling onions per person, more if I want a lot of left overs. If you get them all about the same size, they'll cook more evenly. I try for medium sized boiling onions; the really small ones are harder to peel and there's not much left when peeled and the really big ones are just too big.

Peel boiling onions. If you dip them quickly in boiling water first, the skins come off much more easily.

Boil onions, just till slightly underdone. Drain onions, reserving the water.

Make a roux with melted butter and flour, cook briefly to eliminate the raw flour paste. Gradually add the onion water, stirring over medium heat to desired consistency. Add salt and pepper to taste.

Add the onions to the sauce, and reheat, stirring gently.

They were usually made the day before and reheated in a double boiler before being served.

Kathy

kathy.... thank you for your recipe! I am anxious to make them this year for the holidays, although, it may be sooner!

So interesting seeing everyone's variations. Glad you brought this up Mary. Our method is a little bit different too. Between the cream ones and Kathy's. Welcome to posting Kathy.

We do ours the same way we do creamed carrots. Both are must haves for both Thanksgiving and Christmas. Peel as Kathy mentions, cook in slightly salted water until tender. Be careful how much salt, because you're keeping the water. If you just cover the onions [or carrots for that matter] with water before you begin to cook them, as they get done the water will be maybe half an inch lower than top of veggies. At the point when they're just tend, add milk to cover them back up again, some butter and bring up to a simmer. Thicken with a cornstarch slurry. Creamy, yet has all the flavor from the onions [or carrots]. Not the holiday without them. When we moved back up here from New Orleans I had to teach Christy's brother how to make the creamed carrots, he loved them so much. He didn't even eat carrots before that.

I usually cook the pearl onions for a few minutes in just enough water to cover then add some powdered milk ( enough to make it look like real milk ), add an equal amount of frozen peas and enough real milk to cover then enough corn starch to thicken... Some people like it over potatoes, I like mine over well buttered white toast... lol

Rita

My Grandmother always made them for the holidays... because Pop-pop liked them... along with me and only a few other people at get-to-gethers of 15-20 people. Have had good refults with frozen pearl onions... a LOT less work! Simmered in water (bet chicken stock would even be tastier)& some dill (dried will work). Got light with the liquid. Once tender, I thicken with slurry of flour and cream.

Making me thing og Thanksgiving... won't be long!

This is a recipe from the November issue of Saveur magazine. I'm going to try it with a pork roast this weekend. I like that it doesn't use the labor intensive small onions. I'm also thinking it might be really, really good with leeks. I love that it uses some Gorgonzola.

seagrass

Here is a link that might be useful: Creamed Onion Gratin

coconut-nj, ritaotay, klseiverd & seagrass...your recipes sound very good too! Seagrass, thanks for that link as that sounds delicious also!
Thank you all so much. Such great variations. That is why I love to ask cooking questions here!!