Creamed Pearl Onions
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
4 servings This dish can be assembled 1 day ahead, covered, and refrigerated, then baked when ready to serve. If desired, substitute already peeled frozen pearl onions for the fresh onions and skip the blanching and peeling steps.
Ingredients
- 1 pound pearl onions
- (4 slices buttered toast)
- 1 White Sauce I (opens in new tab)
- 1 cup shredded Cheddar or Swiss cheese (4 ounces)
- Crumbled cooked bacon
- Chopped parsley
- Smoked paprika
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound pearl onions
- (4 slices buttered toast)
- 1 White Sauce I
- 1 cup shredded Cheddar or Swiss cheese (4 ounces)
- Crumbled cooked bacon
- Chopped parsley
- Smoked paprika
Let's Cook
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Step 1.
Preheat the oven to 350°F. Drop into a large saucepan half-filled with cold water: 1 pound pearl onions
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Step 2.
Bring to a boil and blanch for 1 minute. Using a slotted spoon, remove the onions and peel, then return to the boiling water. Simmer until tender, about 10 minutes. Drain, reserving ⅓ cup of the cooking liquid. Butter a shallow, 8-inch square baking dish and, if desired, line the bottom with: (4 slices buttered toast)
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Step 3.
Transfer the onions to the baking dish and set aside.
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Step 4.
Prepare: White Sauce I
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Step 5.
Pour the mixture over the onions and sprinkle with: 1 cup shredded Cheddar or Swiss cheese (4 ounces)
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Step 6.
Bake until bubbling, about 15 minutes. Sprinkle with any or all of the following: Crumbled cooked bacon; Chopped parsley; Smoked paprika