Creamed Pearl Onions and Peanuts Recipe

Creamed Pearl Onions and Peanuts Recipe

How To Make Creamed Pearl Onions and Peanuts

With smoky hints from roasted peanuts, this silky and light creamed pearl onions serve a tasty dish with its combination of milk, thyme, and nutmeg.

Cooking: 30 minutes
Total: 30 minutes



  • 2cupspearl onions,(1¾ pounds), fresh or frozen
  • 1tbspunsalted butter
  • 1tbspall-purpose flour
  • 1cupmilk
  • 1tspkosher salt
  • ½tspblack pepper
  • ½tspnutmeg
  • 1tbspfresh thyme
  • 2tbsproasted peanuts


Fresh Onions:

  1. Fill a large saucepan with water and set over high heat. When the water comes to a boil, blanch the pearl onions for 2 minutes. Drain the onions in a colander and let them cool for a good 10 minutes so they won’t burn the fingers.

  2. Peel the onions and set aside.

Frozen Onions:

  1. Remove the onions from their package, place them in a small bowl, and let them sit for 20 minutes or so, then add them to the sauce as directed.

  2. Melt the butter in a small saucepan set over low heat. Add the flour, whisking well, and cook over low heat for 2 to 3 minutes, allowing the mixture to bubble slightly but not brown.

  3. Gradually add milk, stirring constantly until creamy. Add the salt, pepper, nutmeg, and thyme, and cook to reduce for 3 to 5 minutes.

  4. When the sauce is a creamy but light consistency, add the pearl onions and simmer for 5 more minutes. Spoon the creamed onions into a serving bowl and sprinkle with the chopped peanuts.

  5. Serve and enjoy.


  • Calories: 101.60kcal
  • Fat: 7.26g
  • Saturated Fat: 3.33g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 2.37g
  • Polyunsaturated Fat: 0.95g
  • Carbohydrates: 6.37g
  • Fiber: 0.80g
  • Sugar: 3.63g
  • Protein: 3.50g
  • Cholesterol: 13.73mg
  • Sodium: 185.58mg
  • Calcium: 80.64mg
  • Potassium: 136.04mg
  • Iron: 0.48mg
  • Vitamin A: 53.88µg
  • Vitamin C: 1.52mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to