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Creamed Pearl Onions

December 17, 2010

This is a must on a Thanksgiving dinner for me or at any other time I may be roasting a turkey.  Even if I only have one teaspoon for my serving it just is not a turkey dinner without this little additional flavor.  Is it a must or is it just the memory? 

Creamed Pearl Onions


  • 12 oz. Pearl Onions
  • 2 C. Water
  • 1 t. Salt
  • 3 T. Butter
  • 3 T. Flour
  • 2 C. Milk
  • Fresh Parsley (for garnish)


  1. Cut off the tip of the onion opposite the root end
  2. Cook in boiling water  2 minutes, then drain
  3. Cool enough to handle, squeeze each onion gently at root end; onion will pop right out of its skin
  4. Slice off remaining roots
  5. Boil onions with water and salt; cover and simmer about 15 minutes, drain and set aside
  6. Heat butter and flour slowly stirring in the milk
  7. Cook over medium heat until thick
  8. Add the onions and combine
  9. Serve immediately in a warmed bowl
  10. Garnish with parsley

(Serves 4-6)

Recipe adapted from

3 Comments leave one →
  1. December 17, 2010 20:45

    These sound so good! What a great side dish for meat.

    • December 17, 2010 22:28

      Thank you for looking, it is great alone or with any food you would like a tomato “pop” of flavor.


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