Creamed Onions (Easy Recipe with Jarred Pearl Onions)
Most creamed onion recipes call for peeling pounds of pearl onions. Not here. This shortcut version uses jarred onions, so you get all the creamy flavor without the fuss.
If I am coming to your Thanksgiving dinner, just know I am bringing the creamed onions. This New England classic side dish has been in my family for years, and somehow it always ends up as my assignment for the holiday table. It is a beloved dish not only in my own family but now in my husband's family too. Whether I'm hosting or just bringing a dish to share, these creamy onions always make an appearance at the table.
Jump to:
About this recipe
This dish is pure holiday comfort food. It is rich, creamy, and guaranteed to disappear quickly. What makes this version special is how approachable it is. It takes a traditional New England side and makes it simple with a smart shortcut.
I have been making it for so long that I don't even follow a written recipe anymore. But here you'll find all the step-by-step instructions so you can bring it to your own holiday table with confidence.
A little history: Creamed onions have long been a classic New England holiday side dish. Generations of families have served them at Thanksgiving and Christmas dinners, often as a way to enjoy pearl onions in the cold winter months. While you'll find variations across the U.S., the dish is especially beloved in the Northeast, where we live and where it remains a nostalgic favorite on holiday tables.
Why you'll love this creamed onions recipe
- No peeling or blanching required. Jarred pearl onions make this recipe fast and fuss free.
- Creamy, rich flavor in a fraction of the time it takes to prepare traditional creamed onions.
- Perfect for holidays or special occasions when you want a comforting, classic side dish.
- Pairs beautifully with turkey, roast beef, ham, or any festive main course.
Ingredients you'll need
To make this easy creamed onions recipe, you only need a handful of simple ingredients:
- Pearl onions: I use jarred pearl onions for convenience. They save you the hassle of peeling fresh ones and taste just as delicious in this recipe.
- Half and half: Creates the creamy, rich sauce. You can also use heavy cream for an even richer version.
- Butter and flour: These two make the roux, which thickens the sauce.
- Red wine or dry sherry: A splash adds depth and flavor. Traditional recipes often use dry sherry, but red wine works too. Just use a small amount so the sauce stays creamy and does not take on a pink tint.
- Breadcrumbs and parmesan cheese: A golden, savory topping that makes this dish extra special.
- Black pepper and parsley: Simple seasonings that finish the dish with flavor and freshness.
Tip: Jarred pearl onions sell out quickly in the weeks leading up to Thanksgiving, so grab them early. Ask me how I know…
How to make creamed onions
This recipe comes together quickly once you have your onions ready. Here are the simple steps:
Step 1: Prep the onions
Drain the jarred pearl onions (do not rinse) and place them directly into a baking dish (no cooking spray needed). Pat them dry with a paper towel if needed.
Step 2: Make the cream sauce
Melt the butter in a saucepan, then whisk in the flour to form a roux. Slowly add the half and half, whisking until the sauce thickens. Stir in the wine or sherry and season with pepper.
Step 3: Assemble the dish
Pour the cream sauce evenly over the onions in the baking dish.
Step 4: Garnish and bake
Top with breadcrumbs, parmesan, black pepper, and parsley. Bake until bubbly and golden, then serve warm.
Tips for success
- Skip the extra salt: Jarred pearl onions already contain brine with a good amount of sodium (about 420 mg per serving). Combined with salted butter and seasoned breadcrumbs, this dish has plenty of flavor without adding more salt. Simply drain the onions without rinsing, and the balance is just right.
- Make it ahead: You can prepare the creamed onions a day or two in advance, then bake just before serving. Add a splash of cream when reheating if needed.
- Choose the right dish: A shallow baking dish works best because it lets the cream sauce bubble and the topping crisp evenly.
- Don't skimp on the topping: The mix of breadcrumbs, parmesan, and parsley gives the dish texture and flavor, so spread it evenly over the onions before baking.
Variations and add-ins
- Use milk instead of cream: In a pinch, you can make this recipe with milk. The sauce will be a little lighter, but it still turns out creamy and delicious.
- Try frozen pearl onions: Frozen pearl onions work just fine. Thaw and drain them well before using. Since they are not packed in brine, add a small pinch of salt to the cream sauce if needed.
- Go with fresh pearl onions: If you prefer fresh, blanch them for a minute in boiling water, then transfer to ice water. The skins will slip right off, and you can use them in place of jarred onions. Add a little salt to the sauce when using fresh onions, tasting as you go.
- Make it cheesy: For a richer version, stir in a handful of gruyere or asiago cheese with the cream sauce, or sprinkle it on top with the parmesan before baking.
- Add fresh herbs: Thyme or rosemary pair beautifully with onions and cream. Add a few leaves to the sauce for extra flavor.
Make ahead and storage tips
This dish can be made 1 to 2 days ahead of time and reheated gently before serving. Store any leftovers in the refrigerator for up to 3 days. When reheating on the stovetop, add a splash of cream to loosen the sauce and bring back its creamy consistency.
Creamed Onions (Easy Recipe with Jarred Pearl Onions)
Ingredients
- 5 jars (14 oz) jars pearl onions, drained
- 3 cups half and half
- 7 tablespoon salted butter (just under ½ cup)
- ⅓ cup flour
- 1 tablespoon dry sherry or red wine
- 2 tablespoon seasoned breadcrumbs
- 2 tablespoon grated parmesan cheese
- black pepper, to taste
- parsley, to taste
Instructions
- Preheat oven to 350°F.
- Drain the pearl onions and place them directly into a baking dish. No cooking spray is needed.
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour to make a roux. Cook for 1 to 2 minutes, stirring constantly.
- Slowly pour in the half and half, whisking until the sauce thickens to a creamy consistency.
- Stir in the sherry or red wine and season with black pepper. Taste and adjust if needed.
- Pour the cream sauce evenly over the onions in the baking dish.
- Sprinkle the breadcrumbs, parmesan cheese, black pepper, and parsley on top.
- Bake for 35 to 40 minutes, until bubbly and golden.
- Remove from the oven and serve warm.
Notes
- Calories: ~265
- Fat: ~16 g
- Saturated Fat: ~10 g
- Cholesterol: ~45 mg
- Sodium: ~440 mg (varies depending on jarred onions and breadcrumbs)
- Carbohydrates: ~24 g
- Fiber: ~2 g
- Sugar: ~6 g
- Protein: ~6 g
Notes:
- Serving size: This recipe makes about 12 servings, with each serving equal to roughly ½ cup of creamed onions.
- Salt levels: Jarred pearl onions already contain sodium from the brine. Combined with salted butter and seasoned breadcrumbs, this dish usually doesn't need extra salt. If you substitute frozen or fresh onions, add a pinch of salt to the cream sauce to taste.
- Wine or sherry: Dry sherry is traditional, but red wine works just as well. Use only a small amount so the sauce does not turn pink.
- Make ahead: Assemble the dish 1 to 2 days ahead and refrigerate. Add a splash of cream before reheating if the sauce thickens.
- Variations: Substitute milk for half and half in a pinch. Fresh herbs like thyme or rosemary can be added for more flavor.
Nutrition
Creamed onions may be a classic New England side dish, but they have become a true family favorite in my home. I make this recipe every Thanksgiving, and over the years it has found its way onto the tables of my husband's family too. I love sharing this dish on Instagram during the holiday season, and it always sparks conversation. Many of my followers have even added it to their own menus after seeing how simple and delicious it can be.
If you are looking for a comforting, nostalgic, and easy side dish for your holiday table, I hope this recipe becomes part of your tradition too.
Enjoy!
