Barefoot Contessa Creamed Onions Recipe
Creamed Onions is a classic dish featuring pearl onions simmered in a creamy, buttery sauce. Ina Garten’s version elevates the recipe with her signature touch of simple elegance, adding cheese and spices to create a side dish that’s both nostalgic and refined.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
- Category: Side Dish
- Method: Boiling and Simmering
- Cuisine: American
Ingredients
- Pearl onions – 2 pounds, peeled (frozen or fresh)
- Unsalted butter – 4 tbsp
- All-purpose flour – 3 tbsp
- Whole milk – 2 cups, warmed
- Heavy cream – ½ cup
- Grated Parmesan cheese – ½ cup
- Ground nutmeg – ⅛ tsp
- Salt and freshly ground black pepper – to taste
- Optional garnish: Fresh parsley or thyme
Instructions
- Prepare the Onions:
- If using fresh pearl onions, blanch them in boiling water for 2 minutes, then transfer to an ice bath. Peel by trimming the root end and squeezing the onion gently to remove the skin.
- If using frozen pearl onions, thaw them according to package instructions.
- Cook the Onions:
In a large pot of salted boiling water, cook the peeled onions for 8-10 minutes, or until tender. Drain and set aside. - Make the Cream Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the warmed milk, whisking constantly to prevent lumps. Cook for 3-5 minutes, or until the sauce thickens. - Add Seasonings:
Stir in the heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Simmer gently for 2-3 minutes to combine the flavors. - Combine Onions and Sauce:
Add the cooked onions to the cream sauce and stir gently to coat. Simmer on low heat for 5 minutes to heat through and meld the flavors. - Serve:
Transfer the creamed onions to a serving dish and garnish with fresh parsley or thyme, if desired. Serve warm.