Creamed Pearl Onions

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F.

Thaw 2 bags of frozen white pearl onions and drain them for about 10-15 minutes.

In a saucepan, melt 6 tablespoons of unsalted butter over medium heat.

Add 6 tablespoons of all-purpose flour to the melted butter and whisk to combine, cooking for about 2 minutes until it smells nutty but does not brown.

Lower the heat if necessary to prevent browning of the roux.

Gradually add 12 ounces of evaporated milk and 1.5 cups of water to the roux, whisking continuously to avoid lumps.

Increase the heat to medium-high and continue whisking until the mixture thickens, about 3-4 minutes.

Once thickened, reduce the heat to medium-low and stir in 1 cup of heavy cream, salt, pepper, and ground nutmeg to taste.

Add the drained pearl onions to the cream sauce and stir to combine.

Transfer the mixture to a greased baking dish, using a slotted spoon to avoid excess liquid.

Cover the baking dish with tin foil and place it on a baking sheet to catch any spills.

Bake in the preheated oven for an unspecified amount of time until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens