My Mom loved creamed onions, and she particularly looked forward to them at Thanksgiving. When I began hosting Thanksgiving for the family, she loved the fact that she didn’t have to do all the cooking. She also loved my creamed onions.

I know many of you have your own recipes. I try and keep mine simple as I don’t make a separate sauce. I also use unsalted butter and low-sodium chicken broth because it’s easier to control the salt flavor. One of my twists is to use white pepper instead of black and a touch of nutmeg at the end. The amount of onions is up to you.

Here’s how I make creamed onions:

Blanch 1 to 2 pounds of unpeeled pearl onions in boiling water for one minute, draining and cooling them in an ice bath.

Peel onions and return to same pot, cooking in boiling water for 20 minutes. Drain.

You can use the same pot or a large fry pan (depends on how many onions you’re cooking).

Melt unsalted butter in pan (just enough to cover the bottom of the pan), add onions, add light salt and white pepper, and brown onions over medium-high heat.

When the onions are lightly browned, add low-sodium chicken stock to just about half way up the onions and then heavy cream so the top of the onions are still uncovered. Cook to reduce the sauce, stirring occasionally.

When the sauce is reduced to the consistency you want, add salt and white pepper to taste and a bare hint of nutmeg.

Serve with all the other great food.

—Originally published in the Fall 2020 issue of Vermont Catholic magazine.

 

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