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Creamed Onions

Creamed Onions
10 votes, 3.60 avg. rating (72% score)
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Total Time: 45

Yield: 8 servings

These creamed onions are rich and satisfying, yet super-easy and lighter than most "creamed" recipes. Fresh onions yield the most flavor, but we won't tell your guests if you use frozen.

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Creamed Onions
Photo/Art by Keller + Keller


  • 2 pounds pearl onions, peeled
  • 2 cups chicken stock (approximately)
  • 4 tablespoons heavy cream
  • 1/4 teaspoon, freshly ground nutmeg
  • Kosher or sea salt


In a large saucepan, add onions and enough stock to cover onions by 1 inch. Bring to a boil and cook until onions are tender (about 10 minutes). Strain onions and set aside. Let chicken stock cool about 10 minutes.
Add about 1/4 cup cooked onions to stock and puree. Transfer back to the saucepan. Add cream and nutmeg and cook over medium-high heat until reduced by half and thickened. Add main portion of onions back to the saucepan and heat through. Season to taste with salt.

Updated Thursday, November 14th, 2013

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