Creamed Pearl Onions

Preparation info

  • Makes


    • Difficulty


Appears in

Thanksgiving: Recipes for a Holiday Meal


By Lou Seibert Pappas

Published 2011

  • About

Small, sweet pearl onions bound in a rich cream sauce are traditional on the holiday table. Cutting a tiny cross into the root end of each onion prevents the onions from “telescoping” during cooking.


  • Pearl onions or other small white boiling onions, about pounds
  • Unsalted butter, 2 tablespoons


Bring a saucepan three-fourths full of water to a boil. Add the onions, blanch for 2 minutes, drain, and immerse in cold water to cool. Trim the root ends, slip off the skins, then cut a small cross in the root end of each onion. Return the onions to the pan, add water just to cover, bring to a boil, reduce the heat to low, cover, and simmer gently until tender, 15–20 minutes.