Ingredients30 m servings 171 cals
- 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 g fat; 12.1 g carbohydrates; 2.3 g protein; 41 mg cholesterol; 205 mg sodium. Full nutrition
ReviewsRead all reviews 10
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.
Oh Yea! Just like Mom used to make. Delicious at turkey time or anytime as a side.
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...
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 have been enjoying pearl onions since the 1950s, as Mom had them every Christmas for sure, and a few more times during the year. Go with grilled steaks or turkey. Almost an identical recipe ...
Turned out great, I didn't have the cream so I used whole milk instead. Worked great and had no left overs.
Just like mom's but added a couple of teaspoons of brown sugar and used onions from a jar. Take 10 minutes to cook.