Every year my dad’s request is pearl onions for Christmas Eve Dinner. Is other request is that they’re like my grandma’s pearl onions. I’ve tried every recipe you can imagine. Finally, success this year. I think they were just really creamy and tasty not sure how much they actually taste like my grandma lo’s. This will be on the menu from now on though. The search is over!
Creamed Onions Gratin
Our Christmas Eve go to recipe for my dad's favorite side dish.
- 12 oz Fresh Pearl Onions
- 2 tbsp Butter
- 2 tbsp Flour
- 1 cup Half and Half
- 1/2 cup Heavy Cream
- 1 tsp Borsari Peppercorn Seasoning
- 1/4 tsp Dry Ground Mustard
- 1/4 tsp Nutmeg
- 1-1/2 cup Parmesan Grated
- 1 Sleeve Ritz Crackers
- 4 tbsp Butter
Time to get your pearl onions pealed. Get a saucepan boiling and another bowl full of ice water. Plop the onions in the boiling water for 30 seconds and into the cold bath. Now easy peasy squeeze the onions out of their skin. DO NOT PEEL THEM! You will just give yourself arthritis.
Take your 2 tbls of butter and flour and use a fork to smoosh it together. This is the best way to make a non clumpy roux. Once smooshed together put the butter combo into a saucepan and stir until smooth (around 1 minute). Add the half and half a little at a time and keep stirring. Then goes in your heavy cream. Add your seasoning. Keep stirring. Then add 1 cup of the grated parmesan until it's combined. If it seems not thick enough add the other 1/2.
Place onions in a baking dish. And pour your cream sauce over your onions. Pull out your food processor or smash the crackers in your hands. All up to you. I smashed them in their sleeves. Layer the top of your onions and sauce with the bread crumbs then place bits of butter on top of the oven. Bake at 350 for 25 - 30 minutes.
Not a big deal what kind of crackers you use. I had club and ritz on hand and did a mixture of them.
My dinner was at 6 and had most of the dishes ready beforehand. I placed all my side dishes in the oven at 3pm at 250 degrees and my onions were ready to roll at 6.