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Creamed Pearl Onions

When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. —Barbara Caserman, Lake Havasu City, Arizona
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 4 cups pearl onions
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 3/4 cup chicken broth
  • 3/4 cup half-and-half cream
  • 1/4 cup minced fresh parsley
  • 3 tablespoons grated Parmesan cheese
  • Pimiento strips, optional

Directions

  • In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside.
  • In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions.
  • Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.
Nutrition Facts
3/4 cup: 151 calories, 10g fat (6g saturated fat), 33mg cholesterol, 440mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 3g protein.

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