Ingredients30 m servings 171
- Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.
Per Serving: 171 calories; 13.1 12.1 2.3 41 205 Full nutrition
ReviewsRead all reviews 14
My sister made this at thanksgiving ( she used dried parsley rather than fresh bc that is what she had on hand) and it was great. I plan to make it.
Creamed pearl onions have been a tradition at Thanksgiving for my husband's family. I don't think the nutmeg was in my mother-in-law's recipe, but my husband loves these. I make them a day ahea...
Oh Yea! Just like Mom used to make. Delicious at turkey time or anytime as a side.
I will make this again. I did kick it up a notch by adding prepared frozen peas, pinch more nutmeg and a pinch of chipotle powder. It was a hit with my family to accompany a beautiful Prime Ro...
I'll make it again. I had no nutmeg, so just went with out. It's very rich, so not something I could eat a lot of, my DIL thought it was great
I totally shocked my hard working man after a long day of electrical work with another new dish. I have been a master in cooking since i began learning to walk, talk, and speak as a child. I was...
Easy to make; delicious to eat! I'm used to eating frozen creamed onions, these were a huge difference: delicious!
I started with warming up the the onions the night before in frypan with a little olive oil and just a little butter. added 2 cups of chicken broth and about 1/3 bottle of left over pino noir ...