Ingredients
Units
Scale
- 3 cups small white pearl onions
- 1 1/2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- Pepper to taste
- 1 cup boiling water
- 1 cup evaporated milk
Instructions
- Step 1: Prepare the Onions
Remove the outer dry skin from pearl onions carefully. In a 2-quart pot, bring 2 quarts of salted water to a rolling boil. Add peeled onions and cook in the open kettle until just tender (8-12 minutes), but still retaining their shape completely. Drain thoroughly, reserving 1 cup of the cooking water. - Step 2: Make the Roux
In a saucepan, melt butter over medium heat. Once melted and foaming, whisk in flour to create a smooth paste. Cook for exactly one minute while stirring constantly, until the mixture smells nutty and looks pale gold. - Step 3: Create the Sauce
Whisk in the reserved cooking water gradually, stirring constantly to prevent lumps. Once fully incorporated, slowly add the evaporated milk while continuing to whisk. Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5 minutes). - Step 4: Season and Combine
Taste the sauce and season with salt and pepper to your preference. Gently fold in the drained onions. Let everything warm through over low heat for 1-2 minutes, stirring gently. - Step 5: Serve
Turn the creamed onions into a hot serving dish. Serve immediately alongside ham, lamb, or as a standalone vegetable side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dishes, Vegetables
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 213
- Sugar: 3g
- Sodium: 280mg
- Fat: 43.7g
- Saturated Fat: 26.2g
- Carbohydrates: 9.1g
- Fiber: 0.1g
- Protein: 4.3g
- Cholesterol: 131mg