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Barefoot Contessa Creamed Onions Recipe

Barefoot Contessa Creamed Onions
Print Recipe
Print Recipe

Creamed Onions is a classic dish featuring pearl onions simmered in a creamy, buttery sauce. Ina Garten’s version elevates the recipe with her signature touch of simple elegance, adding cheese and spices to create a side dish that’s both nostalgic and refined.

Ingredients

  • Pearl onions – 2 pounds, peeled (frozen or fresh)
  • Unsalted butter – 4 tbsp
  • All-purpose flour – 3 tbsp
  • Whole milk – 2 cups, warmed
  • Heavy cream – ½ cup
  • Grated Parmesan cheese – ½ cup
  • Ground nutmeg – ⅛ tsp
  • Salt and freshly ground black pepper – to taste
  • Optional garnish: Fresh parsley or thyme

Instructions

  1. Prepare the Onions:
    • If using fresh pearl onions, blanch them in boiling water for 2 minutes, then transfer to an ice bath. Peel by trimming the root end and squeezing the onion gently to remove the skin.
    • If using frozen pearl onions, thaw them according to package instructions.
  2. Cook the Onions:
    In a large pot of salted boiling water, cook the peeled onions for 8-10 minutes, or until tender. Drain and set aside.
  3. Make the Cream Sauce:
    In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the warmed milk, whisking constantly to prevent lumps. Cook for 3-5 minutes, or until the sauce thickens.
  4. Add Seasonings:
    Stir in the heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Simmer gently for 2-3 minutes to combine the flavors.
  5. Combine Onions and Sauce:
    Add the cooked onions to the cream sauce and stir gently to coat. Simmer on low heat for 5 minutes to heat through and meld the flavors.
  6. Serve:
    Transfer the creamed onions to a serving dish and garnish with fresh parsley or thyme, if desired. Serve warm.

Find it online: https://inagartencooks.com/barefoot-contessa-creamed-onions/