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Classic Baked Creamed Onions

Classic baked creamed onions are pearl onions in a rich, gently simmered cream sauce with a crisp panko topping. Baked uncovered until golden brown, they make a comforting, savory side dish for a holiday or everyday meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the onions
  • 24 oz pearl onions frozen; 2 [12-ounce] bags
  • 8 cups water
For the cream sauce
  • 5 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
For the topping
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 2-quart baking dish
  • 1 4-quart saucepan
  • 1 3-quart saucepan

Method
 

Prepare and cook the onions
  1. Heat the oven to 375°F.
  2. Grease a 2-quart baking dish with 1 tablespoon of the butter.
  3. Bring the water to a boil in a 4-quart saucepan.
  4. Add the pearl onions and cook for 5-7 minutes, until tender when pierced.
  5. Drain the onions well.
Make the cream sauce
  1. Melt 3 tablespoons of the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and heavy cream.
  4. Bring the mixture to a gentle simmer and cook for 3-5 minutes, whisking, until thickened.
  5. Stir in the salt, pepper, and nutmeg.
  6. Fold the onions into the sauce.
  7. Transfer the mixture to the prepared baking dish.
Add the topping and bake
  1. Melt the remaining 1 tablespoon butter.
  2. Toss the butter with the panko.
  3. Scatter the crumbs evenly over the onions.
  4. Bake uncovered for 20-25 minutes, until the sauce bubbles around the edges and the topping is golden brown.
  5. Let rest for 10 minutes before serving.

Notes

For a crisp, even topping, toss the panko thoroughly with the melted butter before scattering it over the onions. Refrigerate leftovers for 3-4 days; freezing is not recommended because the cream sauce may separate. For a dairy-free swap, use plant-based butter, unsweetened oat milk, and dairy-free cream.