Best Creamed Pearl Onion Casserole Recipes

Creamed Parmesan Pearl Onion Casserole image

Provided by Sher Bird

Time 50m

Number Of Ingredients 11

2 jar(s) 15-oz. whole pearl onions (*such as aunt nellie's holland style-- don t use pickled onions!)
1/3 c butter
1/3 c all purpose flour
2 c cream or half 'n half
1 -2 Tbsp dry sherry (optional-- not necessary!!!)
1/3 c freshly grated parmesan cheese
1/2 tsp dry mustard powder
pinch nutmeg
salt and pepper to taste
1/2 c grated cheddar cheese
paprika

Steps:

1. Open jar and drain onions. Preheat oven to 350 Deg. F.
2. Melt butter in a 2-quart sauce or saute pan over medium heat. Turn heat to low and stir in the flour. Cook for 2-3 minutes, stirring constantly (you must cook a little to avoid a "raw flour" flavor). Stir in Cream (or Half N Half) and sherry. stir to blend.
3. Stir in Parmesan, mustard powder, nutmeg and salt and pepper to taste. Stir well to thoroughly combine ingredients and melt cheese.
4. Grease a small oven baking dish (or spray with nonstick cooking spray). Put drained onions into baking dish, then cover thoroughly with white sauce mixture. Sprinkle with cheddar cheese over top, then sprinkle on Paprika over top.
5. Bake at 350 deg. F. for 35-40 minutes, until mixture is bubbly and hot. If desired, broil the top briefly until golden brown.
6. Note: You can make this one day ahead and partially bake. Then finish baking for 10-15 minutes on the day you will be serving it.

Creamed Pearl Onion Casserole image

Provided by Taste of Home

Time 50m

Yield 10 servings.

Number Of Ingredients 12

3/4 pound pearl onions
4 celery ribs, chopped
5 green onions, chopped
2 garlic cloves, minced
6 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 cups half-and-half cream
1/4 teaspoon hot pepper sauce
1-1/2 cups shredded Parmesan cheese
1/8 teaspoon paprika

Steps:

In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, saute the celery, green onions and garlic in butter until tender. Stir in the flour, salt and pepper until blended; gradually add cream and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in pearl onions and cheese. Transfer to a greased 8-in. square baking dish; sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts :

Heavenly creamed pearl onion casserole image

Provided by sherry monfils

Time 1h

Number Of Ingredients 11

1 bag(s) 16 oz bag frozen bird's eye pearl onions, thawed
2 Tbsp unsalted butter
2 Tbsp flour
1-1/4 c hood's light cream
pinch salt and pepper, to taste
pinch ground mustard
dash(es) ground nutmeg
1-1/2 c good quality shredded, sharp white cheddar cheese
6 Tbsp melted butter
1-1/4 c italian style fine breadcrumbs
1 Tbsp fresh thyme, chopped

Steps:

1. Heat oven to 350. In a medium sized pot, melt 2 Tbsp butter over low heat. Whisk in the flour until smooth. Slowly whisk in the light cream. Increase heat to medium and cook & stir until thickened. Add salt & pepper to taste.
2. Add mustard and nutmeg. Add 1 cup of the cheese. Cook, stirring until cheese is melted. Stir in onions. Spoon into a 1 quart casserole dish.Sprinkle the top w/ remaining cheese.
3. In medium bowl, mix the 6 Tbsp melted butter and the breadcrumbs& chopped thyme until combined. Sprinkle over the cheese. Bake uncovered about 25-30 minutes or until bubbly and top is light golden brown.