Creamed onions: a dish that whispers of cozy holidays and comforting family dinners. Have you ever tasted something so simple, yet so profoundly satisfying? This humble side dish, often relegated to the Thanksgiving or Christmas table, deserves a spotlight all its own. For generations, creamed onions have been a staple in many households, particularly in the American South and parts of Europe, where they represent resourcefulness and the ability to transform humble ingredients into something truly special.

While its exact origins are shrouded in culinary history, the concept of vegetables simmered in a creamy sauce dates back centuries. What makes this dish so enduringly popular? It’s the delightful contrast of textures the tender, slightly sweet onions against the rich, velvety cream sauce. The mild onion flavor, mellowed by the cream, makes it a surprisingly versatile accompaniment to roasted meats, poultry, or even vegetarian mains. Plus, it’s incredibly easy to make! With just a handful of ingredients and minimal effort, you can create a dish that’s both elegant and comforting. So, let’s unlock the secrets to perfect creamed onions and elevate your next meal!

Ingredients:

2 lbs small white onions, peeled (about 20-25 onions)
4 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk, warmed
1/2 cup heavy cream
1/4 tsp ground nutmeg
1/4 tsp white pepper
1/2 tsp salt, or to taste
2 tbsp chopped fresh parsley, for garnish (optional)
1 tbsp olive oil
1 cup vegetable broth

Preparing the Onions:

First, let’s get those onions ready. Peeling small onions can be a bit tedious, I know! A trick I like to use is to blanch them briefly. Bring a pot of water to a boil. Drop the onions in for about 2 minutes. Then, immediately transfer them to a bowl of ice water to stop the cooking process. This makes the skins much easier to slip off. Just trim the root end and the top, and the skins should peel right off.
Once the onions are peeled, give them a good rinse and set them aside. We’re ready to move on to the next step!

Cooking the Onions:

Now, we’re going to gently cook the onions until they’re tender. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium heat. We want the butter to melt and the oil to shimmer, but not brown.
Add the peeled onions to the pot. Stir them around to coat them evenly with the oil and butter mixture.
Pour in the vegetable broth. This will help the onions steam and cook evenly without burning.
Cover the pot and reduce the heat to low. Let the onions simmer gently for about 25-30 minutes, or until they are tender and easily pierced with a fork. Stir them occasionally to prevent sticking. Keep an eye on the liquid level; if it seems to be evaporating too quickly, add a little more broth or water. We want the onions to be soft, but not mushy.
Once the onions are tender, remove them from the pot with a slotted spoon and set them aside in a bowl. Don’t discard the cooking liquid in the pot! We’re going to use that to make the cream sauce.

Making the Cream Sauce:

Now for the star of the show the creamy sauce! In the same pot you cooked the onions in (with the remaining cooking liquid), melt the remaining 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 1-2 minutes, stirring constantly. This creates a roux, which will thicken our sauce. Be careful not to burn the flour; we want it to be a light golden color.
Slowly pour in the warmed milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and thickened. This should take about 3-5 minutes. Warming the milk helps it incorporate more smoothly and prevents the sauce from cooling down too much.
Reduce the heat to low and simmer the sauce for another 5 minutes, stirring occasionally. This will allow the sauce to thicken further and the flour taste to cook out.
Stir in the heavy cream, nutmeg, white pepper, and salt. Taste and adjust the seasoning as needed. I like a little extra nutmeg, but that’s just me!

Combining and Finishing:

Gently add the cooked onions back to the pot with the cream sauce. Stir to coat them evenly.
Simmer the onions in the sauce for another 5-10 minutes, allowing the flavors to meld together. The sauce should be thick and creamy, and the onions should be heated through.
If the sauce is too thick, you can add a little more milk or cream to thin it out. If it’s too thin, you can simmer it for a few more minutes to reduce it.
Before serving, garnish with chopped fresh parsley, if desired. The parsley adds a nice pop of color and freshness.

Serving Suggestions:

Creamed onions are a classic side dish that pairs well with a variety of main courses. Here are a few of my favorite ways to serve them:

With roasted meats: Creamed onions are a perfect accompaniment to roasted chicken, pork, or beef. The richness of the sauce complements the savory flavors of the meat.
With ham: Creamed onions are a traditional side dish for ham, especially around the holidays. The sweetness of the ham pairs beautifully with the creamy, savory onions.
As part of a holiday meal: Creamed onions are a staple on many holiday tables, alongside other classic dishes like mashed potatoes, stuffing, and cranberry sauce.
Vegetarian option: Serve alongside a hearty vegetarian main course like lentil loaf or mushroom Wellington.
Over toast: For a simple and comforting meal, spoon creamed onions over toasted bread.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

Use different types of onions: While this recipe calls for small white onions, you can also use pearl onions or even shallots. Pearl onions are slightly sweeter than white onions, while shallots have a more delicate flavor.
Add herbs: Experiment with different herbs to add more flavor to the sauce. Thyme, rosemary, or sage would all be delicious additions. Add a teaspoon or two of dried herbs to the sauce while it’s simmering.
Add cheese: For a richer and more decadent dish, add a handful of grated Parmesan or Gruyere cheese to the sauce. Stir until the cheese is melted and smooth.
Make it spicy: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
Use chicken broth: If you don’t have vegetable broth, you can use chicken broth instead. This will add a slightly richer flavor to the dish.
Make it ahead of time: Creamed onions can be made ahead of time and reheated. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, until heated through. You may need to add a little milk or cream to thin the sauce out if it has thickened too much.
Freezing: While cream sauces don’t always freeze well, you can freeze creamed onions if you need to. The texture of the sauce may change slightly after freezing and thawing, but it will still be delicious. To freeze, let the creamed onions cool completely, then transfer them to an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Browning the Onions: For a deeper, more caramelized flavor, you can brown the onions slightly before adding the broth. Cook them in the butter and oil over medium-high heat, stirring occasionally, until they are lightly browned. Be careful not to burn them.
Adding Bacon or Pancetta: For a smoky, savory flavor, add cooked and crumbled bacon or pancetta to the creamed onions. Stir it in at the end, just before serving.

Troubleshooting:

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common problems you might encounter when making creamed onions, and how to fix them:

Lumpy Sauce: If your sauce is lumpy, it’s likely because the flour wasn’t properly incorporated. You can try whisking the sauce vigorously to break up the lumps. If that doesn’t work, you can strain the sauce through a fine-mesh sieve to remove the lumps.
Thin Sauce: If your sauce is too thin, you can simmer it for a few more minutes to reduce it. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce. Stir it in and simmer for a minute or two until the sauce thickens.
Thick Sauce: If your sauce is too thick, you can add a little more milk or cream to thin it out.
Onions are not tender: If the onions are still not tender after 30 minutes of simmering, continue cooking them until they are easily pierced with a fork. You may need to add more broth or water to prevent them from burning.
Sauce is too bland: If the sauce is too bland, add more salt, pepper, or nutmeg. You can

Conclusion:

This isn’t your grandma’s bland side dish; this creamed onions recipe is a revelation! I truly believe it’s a must-try because it transforms humble onions into something truly special. The sweetness of the onions, mellowed by the creamy sauce and subtly enhanced with nutmeg, creates a flavor profile that’s both comforting and surprisingly sophisticated. It’s the kind of dish that will have even the most ardent onion-haters asking for seconds.

But beyond the incredible taste, what makes this recipe so compelling is its versatility. It’s a fantastic side dish for a holiday feast, pairing beautifully with roasted turkey, ham, or prime rib. Imagine serving it alongside a perfectly cooked steak the richness of the creamed onions cutting through the savory meat. Or, for a vegetarian option, try it with lentil loaf or a hearty mushroom Wellington. The possibilities are endless!

And don’t feel limited to just the basic recipe! There are so many ways to customize it to your liking. For a richer, more decadent version, try using heavy cream instead of half-and-half. A sprinkle of Gruyere or Parmesan cheese on top before baking adds a delightful cheesy crust. If you’re feeling adventurous, consider adding a pinch of smoked paprika or a dash of hot sauce for a subtle kick. You could even incorporate some crispy bacon bits for a smoky, savory twist. Another variation I love is adding some sautéed mushrooms to the onion mixture before baking it adds an earthy depth of flavor that’s simply divine.

Serving suggestions? Oh, where do I even begin! As I mentioned, it’s a stellar side for any roast dinner. But it’s also fantastic spooned over toasted bread for a quick and easy lunch. You can even use it as a filling for savory tarts or quiches. And for a truly indulgent experience, try serving it with a dollop of sour cream and a sprinkle of fresh chives.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s simple enough for a weeknight meal, yet elegant enough for a special occasion. It’s a dish that’s sure to impress your family and friends.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of truly delicious creamed onions. I promise you won’t be disappointed.

But the real fun begins after you’ve made it! I’m so eager to hear about your experience. Did you try any of the variations I suggested? Did you discover your own unique twist? What did you serve it with? Please, share your thoughts, photos, and feedback in the comments below. I’m always looking for new ideas and inspiration, and I can’t wait to see what you create. Let’s build a community of creamed onion enthusiasts! Happy cooking!
Creamed Onions: The Ultimate Guide to Making Perfect Creamed Onions

Tender small white onions simmered in a rich and creamy nutmeg-infused sauce. Perfect for holidays or any special occasion!

Prep Time20 minutes

Cook Time45 minutes

Total Time65 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 2 lbs small white onions, peeled (about 20-25 onions)
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1/2 cup heavy cream
- 1/4 tsp ground nutmeg
- 1/4 tsp white pepper
- 1/2 tsp salt, or to taste
- 2 tbsp chopped fresh parsley, for garnish (optional)
- 1 tbsp olive oil
- 1 cup vegetable broth
Instructions
1. Prepare the Onions: Blanch the onions by dropping them into boiling water for 2 minutes, then immediately transfer to ice water. Trim the root end and top, and peel off the skins. Rinse and set aside.
2. Cook the Onions: In a large pot or Dutch oven, heat olive oil and 2 tablespoons of butter over medium heat. Add the peeled onions and stir to coat.
3. Pour in the vegetable broth, cover the pot, and reduce heat to low. Simmer gently for 25-30 minutes, or until the onions are tender and easily pierced with a fork, stirring occasionally. Add more broth or water if needed.
4. Remove the onions with a slotted spoon and set aside in a bowl. Reserve the cooking liquid in the pot.
5. Make the Cream Sauce: In the same pot, melt the remaining 2 tablespoons of butter over medium heat.
6. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until light golden.
7. Slowly pour in the warmed milk, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth and thickened (3-5 minutes).
8. Reduce heat to low and simmer the sauce for another 5 minutes, stirring occasionally.
9. Stir in the heavy cream, nutmeg, white pepper, and salt. Taste and adjust seasoning.
10. Combine and Finish: Gently add the cooked onions back to the pot with the cream sauce. Stir to coat evenly.
11. Simmer for 5-10 minutes, allowing the flavors to meld. The sauce should be thick and creamy, and the onions heated through.
12. Adjust the sauce consistency with more milk/cream (to thin) or by simmering longer (to thicken).
13. Garnish with chopped fresh parsley before serving, if desired.
Notes
- Blanching the onions makes peeling much easier.
- Warming the milk helps it incorporate smoothly into the sauce.
- Adjust seasoning to your preference.
- Creamed onions can be made ahead and reheated.
- For a deeper flavor, brown the onions slightly before adding the broth.
- Add cooked bacon or pancetta for a smoky flavor.
- See “Tips and Variations” and “Troubleshooting” sections in the original text for more ideas and solutions.

Creamed Onions: The Ultimate Guide to Making Perfect Creamed Onions