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Creamed Pearl Onions .. recipe?

walker Nov 20, 2011 05:29 PM

I've tried different recipes, do you have a favorite?

I prefer with fresh pearl onions, not the frozen ones.

Do you buy white or yellow ones?

What's the easiest way to remove skins?

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  1. todao RE: walker Nov 20, 2011 06:01 PM

    I too prefer fresh; white. Blanch them, immerse in ice water, and then remove the skins. Prepare the blanched onions in a sauce that includes chicken stock (veg. stock if you're vegetarian) heavy cream, parsley, a crushed garlic clove and S&P to taste. If you like other herbs/spices in your creamed pearl onions you can add them at will.

    2 Replies
    1. re: todao
      walker RE: todao Nov 20, 2011 06:05 PM

      Do you make a slit on one end of the onion before blanching?

      1. re: walker
        todao RE: walker Nov 20, 2011 07:34 PM

        No, I just trim off the root end before blanching.
        Here's a good demo. of how I do it:
        Works well for shallots too.

    2. Axalady RE: walker Nov 20, 2011 07:53 PM

      From Food & Wine

      Pearl Onions au Gratin

      Fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.

      * 2 1/2 pounds red or white pearl onions
      * 4 thick strips of bacon, finely diced
      * 2 tablespoons unsalted butter
      * 2 shallots, finely chopped
      * 2 garlic cloves, minced
      * 1 1/2 cups heavy cream
      * Salt and freshly ground pepper
      * 3/4 cup panko (Japanese bread crumbs) or coarse, dry bread crumbs
      * 2 tablespoons finely chopped flat-leaf parsley

      1) Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.

      2) In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels.

      3) Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream.

      (Stop here if making a day ahead of time)

      In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat.
      Season lightly with salt and pepper. Spread the crumb mixture over the onions. Bake in a preheated 350 degree oven until the crumbs are toasted and the onions are bubbling, about 30 minutes.

      Serves 10.

      To make this dish the day before prepare the onions through step three and refrigerate overnight. Return to room temperature before baking.

      1 Reply
      1. re: Axalady
        walker RE: Axalady Nov 20, 2011 08:02 PM

        This looks good; guess I can omit the bacon if I want without.

      2. w
        wattacetti RE: walker Nov 20, 2011 08:40 PM

        Amy Glaze recently posted an interesting recipe on her blog:


        Haven't had time to get the ingredients thus far (and our Thanksgiving - the good one - occurred last month) but will be trying it out on some in-bound guests next weekend.

        1. e
          escondido123 RE: walker Nov 20, 2011 09:07 PM

          I just can't face all the work of fresh ones at this time of year and find the frozen from Trader Joes to make a great creamed onion...parmigiano reggiano is the key.

          1 Reply
          1. re: escondido123
            justalex RE: escondido123 Nov 18, 2012 06:19 PM

            Just picked up a bag of frozen pearl onions from TJ's. I have parmigiano reggiano at hand for green beans almondine.

            Could you please share your recipe? I have never made these before and I don't like the 'unknown' factor on Thanksgiving Day. I'm a whiz at turkey, potatoes, gravy and stuffing, but these little onions scare me!

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