OK, I know everyone isn’t crazy about onions, but I’ll bet the majority of you appreciate their finer qualities, like the zing they add to a burger or the way they mix with gooey cheese in French onion soup. But they also make a wonderful side dish on their own and are a delicious, creamy pairing with your Christmas ham, lamb or beef.
Creamed onions are just that. Small little pearl onions swimming in a lovely cream sauce flavored with Parmesan cheese and white wine. And for the cream? Oh yes! Heavy whipping cream. Just enough to keep things creamy. Worry about the calories tomorrow.
I’ve made this dish countless times, using pearl onions as well as yellow onions and Vidalias, too. I think pearl onions look nice and neat in a serving dish, so when I can find them, which I usually can at Publix, I use them. But peeling them is a pain, even if you boil them first to soften the skin. The bag recommends doing it that way, and the directions say they should pop right out of their skins once you cut the root end off. Doesn’t work for me. Ever. But if I have the time to fight with my petite pearl onions, I will, because, as I said, they do look pretty all tucked into a nice bowl and sprinkled with paprika for a little color.
And, if you have leftover cream sauce, it makes an excellent sauce for pasta.
Parmesan Creamed Onions