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Barefoot Contessa Creamed Onions

Barefoot Contessa Creamed Onions recipe
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Creamed onions are all about balance. The onions soften until sweet and mellow, while the cream sauce adds body and richness without masking their flavor. The result is silky, comforting, and understated—like a supporting character that quietly makes the whole meal better.

Ingredients

Scale

  • 1½ lb pearl onions, peeled

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 1½ cups whole milk

  • ½ cup heavy cream

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon freshly grated nutmeg

  • ¼ cup grated Parmesan cheese (optional, for topping)

Instructions

  • Blanch the onions – Bring a pot of salted water to a boil and cook the pearl onions for 5–7 minutes until just tender. Drain well and set aside. This step softens the onions and removes harshness.

  • Start the roux – Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until smooth and lightly golden.

  • Build the cream sauce – Slowly whisk in the milk, followed by the cream. Continue whisking until the sauce thickens and becomes smooth, about 3–5 minutes.

  • Season gently – Add salt, black pepper, and nutmeg, stirring well to evenly distribute the seasoning.

  • Combine onions and sauce – Add the blanched onions to the sauce and stir gently so they are fully coated without breaking apart.

  • Finish and bake – Transfer to a baking dish, sprinkle with Parmesan if using, and bake at 375°F (190°C) for 25–30 minutes until bubbly and lightly golden on top.

Find it online: https://inagartendishes.com/barefoot-contessa-creamed-onions/