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Active Time
45 min
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Total Time
1 1/2 hr
A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.
Ingredients
Makes 8 servings
Step 1
Cook onions in a large heavy pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, 25 to 30 minutes. Reserve 1 cup cooking water, then drain (reserve pot). Cool onions to warm, then peel.
Step 2
Melt butter in dry pot over medium heat. Add flour and cook, stirring, 2 minutes. Whisk in reserved cooking water, milk, and Sherry and cook, whisking frequently, until mixture is thickened, about 8 minutes. Whisk in mustards, nutmeg, and 1/2 teaspoon each of salt and pepper. Add onions to sauce and simmer 5 minutes.
Step 3
Preheat broiler.
Step 4
Transfer creamed onions to baking dish and sprinkle evenly with cheese. Broil 4 to 5 inches from heat until top is golden brown and bubbling, about 3 minutes.
Creamed onions, without cheese, can be made (but not gratinéed) 1 day ahead. Chill, uncovered, until cool, then covered. Bring to room temperature, then reheat in a 400°F oven about 20 minutes before sprinkling with cheese and broiling.
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Reviews (18)
Back to TopUsed Cipollini onions. (a little more work than frozen etc, but the taste is sensational). Let them sit in boiled water for @15 min., then removed skins. Put them back in boiling water for @ 30 min till cooked. Used a little less mustard. This can be done a few days ahead, then make sauce a day before, reheat & gratinee before eating. Yum
saldev
Pittsburgh
11/30/2013
This is a delicious side dish, and one could use the same sauce and cheese to gratinate potatoes. Instead of milk, we used heavy cream and added another half tablespoon of dijon, and the dish was extra creamy and delicious.
Anonymous
Washington, DC
11/23/2012
Delicious! Definitely not your grand-mother's creamed onions, these are creamy-rich and flavorful with the mustard and parmesan coming through. I used frozen onions, thawing them first, and they worked just fine. I thickened the sauce a bit to avoid adding more cheese (and more unnecessary fat). Everyone loved them, everyone helped themselves to seconds and there were no leftovers! A Thanksgiving and Easter staple, they go beautifully with turkey, ham or a roast filet of beef.
oh_wow
frenchtown, NJ
7/11/2011
Frozen pearl onions work just fine.
Davcan
12/19/2010
This recipe is fantastic. Last time, I didn't have grainy mustard on-hand, so doubled dijon which didn't completely replace grainy mustard flavor so added drained capers which gave it some pop.
Davcan
12/19/2010
I made this for easter and it was very well recieved. I used dry sherry instead and it worked well. I baked, not broiled it(until bubbly). I was in a pinch for stove-top space so i used frozen/thawed pearl onions. all around yum and would make again!
sitingpretty
new hampshire
4/11/2010
I made this last night with some left over roasted pearl onions. It was so much better than other creamed onions I've had. The mustard and nutmeg was a perfect touch. I think roasting the onions added more flavor to the onions, although I did not as a result have onion-flavored water to add. Highly recommended.
Anonymous
Tempe, AZ
2/7/2010
我现在做这道菜不仅两次,回答e there no leftovers but guests were asking me for the recipe. A little time consuming to peel all those pearl onions but oh so worth the effort! Be sure to use the best whole grain mustard you can afford it is a good investment. Your friends & family will thank you for making this dish!
peach0930
Austin, TX
2/1/2010
Delicious! This dish was part of our Thanksgiving Dinner menu and will be our goto Creamed Pearl Onion recipe.
dealeonthechesapeake
Maryland
11/29/2009
Excellent. Made more sauce to cover the onions than the recipe called for as i found when I first made it, it wasn't enough to adequately cover them. Also used a little more cheese on top. Otherwise it was great and everyone liked it.
superrj
12/22/2008
I am a creamed onion fan and only make it once a year. This is by FAR the best recipe I've encountered. I added a little more mustard as I love that, too. I wish I had made the whole recipe as cutting in half didn't leave me with enough leftovers!
towne73
Palm Desert, CA
11/30/2008
I served this for my "first" Thanksgiving and it was a huge hit. I am now bringing it to Christmas dinner. I made it the day ahead- it would have been to much peeling all the onions the day of.
Anonymous
KCMO
11/28/2008
The onions were good, not great. I was excited to make them given other reviews and they turned out OK.
Anonymous
Maplewood, NJ
4/20/2008
Exceptional recipe, a nice change from traditional creamed onions, the flavors were great. Lots of effort to boil and peel baby onions but oh so worth it for the flavorful result. Will be making this a Thanksgiving tradition!
Debbiedoesgolf
Darien, CT
12/12/2007
Made this for Thanksgiving dinner and it was very well received. The mustard and Sherry make the difference. The second time I made it I used dry sherry and we liked it even more.
Anonymous
Central NYS
11/25/2007
