Recipe By Erin Noel
Rating
Published Apr 4th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 6 servings Calories 161.1

My great-grandma’s recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.

Recipe Ingredients

  • ¾ cup water
  • salt to taste
  • 2 cups peeled pearl onions
  • ¼ cup butter
  • 1 ½ cups cold whole milk
  • ¼ cup quick-mixing flour (such as Wondra®), or more as needed

Cooking Directions

  1. 1 Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
  2. 2 Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

Nutrition Facts

  • Calories 161.1
  • Carbohydrate 16.2 g
  • Cholesterol 26.4 mg
  • Fat 9.7 g
  • Fiber 0.1 g
  • Protein 3.4 g
  • Saturated Fat 6 g
  • Sodium 117.7 mg
  • Sugar 5.2 g

Reviews

  1. Delicious!
  2. Boiled onions in unsalted chicken broth. Removed onions and topped off remaining broth to make half a cup. Lightly sautéed onions in butter added AP flour. Then milk and broth. Season with pepper and salt. Will make this again.
  3. Such a great recipe! Will def keep this easy peasy recipe on my holiday dinner list!
  4. Really Nice - I made it on Thanksgiving Eve. Having read another recipe that added White Pepper I experimented one spoonful at a time. I decided I didn't like the White Pepper much. This recipe is great just as written. I am usually light on the salt so I needed to add just a little - Read more ...
  5. Larger sweet onions were used; boiled and skinned them. Used whole milk pepper and Ritz Crackers as changes. It was an great add to Christmas dinner!
  6. This is an excellent recipe. I recommend using jarred onions. You may want to order them in advance though.
  7. Made this exactly as the directions dictated early Thanksgiving day and then refrigerated it. When it came time to reheat it, I had no burner available so I put it in a chaffing dish and put it in a 325 oven for 45 minutes. The sauce thickened and had a rich onion flavor. Everyone raved - Read more ...
  8. This was the easiest version of creamed onions I've ever made, and it tastes just like my Nan's... I used chicken broth like a saw in a review (vs. Water) and it added so much flavor. That was the only swap. Excellent! Will be so enjoyed during our Thanksgiving dinner! Thank you!!
  9. I was pleasantly surprised! I was thinking this was going to be boring but the flavors came through. The only thing I would add is black pepper which can be added at the table. I didn't use Wondra since I didn't have it on hand so I used AP flour and mixed it with the - Read more ...
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