Creamed pearl onions are a classic holiday side dish, with tender, sweet onions nestled in a rich, savory cream sauce. A longtime family favorite at Thanksgiving and Christmas, this nostalgic recipe is naturally gluten-free, with no flour or roux needed. Make it with heavy cream or canned coconut milk for a dairy-free option, and I'll show you an easy trick for peeling those little onions without the fuss.
These old-fashioned creamed pearl onions were a fixture on my family's holiday menu growing up. When I went gluten-free, I adapted the traditional flour-based cream sauce into a simple, no-roux version that keeps the same rich flavor and creamy texture. It's an easy make-ahead side dish that's just as good with Thanksgiving turkey as it is with Easter ham or a Christmas roast.
Pearl Onions Recipe Snapshot
- Classic holiday favorite - A tradition that never goes out of style.
- Pairs beautifully - Perfect alongside roast turkey, beef tenderloin, or ham.
- Make-ahead friendly - Cook and chill the day before, then gently reheat for dinner.
If you love onions, try the French Onion soup with cheesy golden Parmesan croutons.
Ingredients You'll Need
- Pearl onions - Fresh onions offer the best texture and sweetness. Choose uniformly sized onions, about ¾-1 inch across.
- Cream - Heavy cream gives the sauce classic richness.
- Cornstarch - Thickens the sauce without flour or a roux.
- Balsamic vinegar - An optional splash adds depth and a subtle sweet-tangy note.
- Thyme - Adds a delicate herbal flavor. Use fresh or dried.
- Pepper - White pepper keeps the sauce creamy-looking without black specks, but either works.
- Nutmeg - Just a pinch adds warmth. Ground mace is another option.
- Parmesan - Adds a savory, salty finish. Omit for dairy-free or substitute a dairy-free Parmesan alternative.
Please see the recipe card for all ingredients and measurements, salt and pepper.
Chef's note: What are pearl onions? Pearl onions are small, mild onions, typically ¾-1 inch in diameter, available in white, gold, or purple varieties. They're usually sold in mesh bags or clamshells. If you can't find them, small boiler onions are a good substitute. They're slightly larger and may need a few extra minutes to become tender. Choose onions of similar size for even cooking.
For another terrific onion side dish, try these roasted red onions with balsamic.
Substitutions and Variations
- Color and sweetness - Add cooked green peas at the end.
- Smoky richness - Stir in chopped, crisp bacon or crisp pancetta.
- Dairy-free creaminess - Replace heavy cream with full-fat canned coconut milk.
- Grain-free thickening - Use arrowroot instead of cornstarch (add off the boil to keep it silky).
Chef's tip for no-dairy creamed pearl onions: Full-fat coconut milk works beautifully in this recipe, without a noticeable coconut flavor. I made a dairy-free batch one Thanksgiving and had several people taste it. Everyone loved it! When I asked whether they could taste coconut, they looked at me like I was crazy. No one could tell.
How to Make Creamed Pearl Onions
Start by setting up an ice bath for the onions. Fill a large bowl half full of ice and fill with cold water.
Step 1: Peel the onions. Bring a large pot of water (5-6 quarts) to a boil. Add the onions and cook for 1 - 1 ½ minutes. Remove immediately with a slotted spoon or small strainer to the ice batch to chock and stop the cooking process. Chill onions until cold, about 3 minutes. Drain onions.
Step 2: With a paring knife, trim a small piece of the root end off the onion then slip the skin off to peel.
Step 3: Make the sauce. Add the cornstarch to a small dish with an equal amount of water and blend until smooth. Add the cream or coconut milk to a 3 quart pan and bring to a boil, turn the heat down a bit, add the cornstarch slurry and whisk until smooth and thickened. Cook 1 minute to remove any raw cornstarch taste.
Step 4: Stir in ⅓ cup water, then add the onions, balsamic, thyme, salt, pepper. Cover the pan and cook on low, simmering gently for 15-20 minutes until the onions are tender when pierced with the tip of a sharp paring knife. When done, stir in parmesan and nutmeg.
Creamed pearl onions are great served alongside these green beans almondine, another classic, always welcome side dish.
Make-Ahead Creamed Pearl Onions
Save time on busy cooking days by prepping ahead. Peel the onions a day or two in advance and finish the recipe on the day of serving, or prepare the entire dish and simply reheat before dinner.
Warm gently in a small pan over low heat, covered, or place in an ovenproof dish at 350°F, covered, until hot. Add a splash of milk, cream, or water if the sauce thickens-just enough to loosen it back to silky.
Serving Suggestions
- Holiday favorites - Serve creamed pearl onions alongside roast turkey, beef tenderloin, prime rib, roast chicken, or Easter ham.
- Complementary sides - Pair with mashed potatoes or roasted potatoes and a colorful green vegetable, such as green beans or roasted Brussels sprouts.
- Finishing touches - Garnish with fresh thyme leaves, chopped parsley, or a light sprinkle of Parmesan cheese just before serving.
Here's a recipe roundup with more Thanksgiving gluten-free and dairy-free recipe ideas.
Storage & Reheating
- Refrigerate - Cool promptly and refrigerate in an airtight container for up to 4 days.
- Freeze - Not recommended. Cream and coconut milk sauces can separate or become grainy after freezing and thawing.
- Stovetop reheating - Reheat gently over low heat, stirring occasionally. Add a splash of cream, milk, or water to loosen the sauce if needed. Avoid boiling.
- Oven reheating - Cover and warm at 325°F for approximately 15-20 minutes, or until heated through. Add a splash of liquid if the sauce has thickened.
- Make ahead - Prepare up to 2 days in advance, refrigerate, and gently reheat before serving. Taste and adjust the seasoning just before serving.
Recipe FAQs
Frozen peeled pearl onions are a convenient shortcut, although they're generally smaller than fresh. Cook according to package directions until just tender, then fold them into the prepared cream sauce. Canned or jarred onions aren't ideal because they tend to be soft and briny. If using them, drain and rinse well, then warm gently in the sauce.
Yes, but there's an easy trick. Blanch the onions in boiling water for 1 minute, then transfer them to ice water to stop the cooking. Trim the root ends slightly and slip off the skins with your fingers or a paring knife. Once you get a rhythm going, it moves quickly. It's worth the effort!
Absolutely. Parmesan adds a delicious savory finish, but Gruyère, Pecorino Romano, or Manchego are also good choices. Start with 2-4 tablespoons of finely grated cheese, stirring it into the warm sauce until melted. Taste before adding more, as some cheeses are quite salty.
Yes! Prepare them up to 2 days ahead, cool, cover, and refrigerate. Reheat gently over low heat or in a covered baking dish at 325°F until hot. If the sauce has thickened, add a splash of cream, milk, or water, then taste and adjust the seasoning.
If the sauce is too thin, simmer briefly to reduce it, or whisk in a little additional cornstarch slurry (½ teaspoon cornstarch mixed with ½ teaspoon cold water). If it's too thick, add warm cream, milk, or water a splash at a time until smooth and silky.
More Holidays Side Dish Recipes
Round out your holiday table with a few more sides everyone will love. These recipes pair beautifully with roast turkey, beef tenderloin, or ham-and they're all make-ahead friendly, and full of flavor. Explore the full Thanksgiving Recipe Index.
If You Make Creamed Pearl Onions
Please let me a comment and let me know how you enjoyed them. I love hearing from you and your comments help other readers as well. Thank you!
📖 Recipe
Creamed Pearl Onions
Equipment
- Medium pot to blanch onions 5-6 quart
- Medium pot to cook onions 3-4 quart (a saucier is nice if you have one)
Ingredients
- 2 pounds pearl onions 1 ½-1 ¾ pounds frozen, thawed, drained
- 1 ¼ cups heavy cream or full fat canned coconut milk for no-dairy.
- 1 ½ tablespoons cornstarch or arrowroot starch
- 1 ½ tablespoons water
- 1-2 teaspoons Balsamic vinegar
- 1 ½ teaspoons fresh chopped thyme leaves
- ½ teaspoon sea salt
- ¼ teaspoon white pepper or black pepper, but the white disappears
- 1 large garlic clove peeled and microplaned or ¼ teaspoon of granulated garlic powder.
- ⅛ teaspoon ground nutmeg
- 2 tablespoons grated Parmesan cheese optional
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Instructions
Blanch and peel the onions
- Bring a large pot of generously salted water to a boil (1 tablespoon kosher salt per quart). Set up an ice bath in a medium bowl half filled with ice then cold water.
- Add the pearl onions to the boiling water and blanch for 1½ minutes. Immediately transfer them to the ice bath with a slotted spoon or small strainer. Cool for 2 minutes, then drain.
Make the cream sauce
- With a paring knife, trim a thin slice from the root end of each onion, then peel off the papery skin. This takes about 30 minutes for 2 pounds of onions, and can be done ahead of time. If doing ahead, refrigerate the onions in an airtight container until ready to finish.
Cook the onions
- In a small bowl, mix the cornstarch with an equal amount of cold water until smooth to make a slurry.Pour the heavy cream or coconut milk into a 3 quart saucepan and bring to a gentle simmer over medium heat. Whisk in the cornstarch slurry and cook for about 1 minute, stirring, until the sauce begins to thicken.
- Add the peeled onions, salt, pepper, garlic, balsamic vinegar, and thyme. Cover and simmer gently for 15-20 minutes, or until the onions are tender when pierced with the tip of a paring knife.Stir in a pinch of nutmeg and the Parmesan, if using. Taste and adjust the seasoning before serving.
Notes
- Refrigerate - Cool promptly and refrigerate in an airtight container for up to 4 days.
- Freeze - Not recommended. Cream and coconut milk sauces can separate or become grainy after freezing and thawing.
- Stovetop reheating - Reheat gently over low heat, stirring occasionally. Add a splash of cream, milk, or water to loosen the sauce if needed. Avoid boiling.
Mary Scaletta says
This sounds great! I'm on the ketogenic diet and want to make this without corn starch. Do you have any ideas for a substitute?
Sally Cameron says
Hi Mary, the substitute is arrowroot starch. Have you tried that?
Mary Michelsen says
Just made these for thanksgiving. I loved using coconut milk and the addition of the balsamic was great. They are delicious and I am sure will be even better reheated. I roasted frozen pearl onions to get some caramelization. I left out the parmesan in case there is anyone that is Vegan at the table.
Sally Cameron says
So glad to read your comment Mary. I am going to make mine tomorrow! Using fresh pearl onions, but the frozen ones are a great idea for readers. Happy Thanksgiving and thanks for sharing.
Debbie says
I am looking for vegan Thanksgiving dishes and creamed onions are a favorite this looks amazing! However, I am sorry to be a pain, but since you said it was your family silver, I am thought you actually made these onions with the recipe given. I don't see any white sauce, nor do I think the browned onion ends come from the boiling of the onions. It is a pet peeve of mine that the pictures used for recipes are not made following the recipe given or are stock photos. I am drawn to a recipe by the pictures. I consider myself a good cook, but I cannot achieve what you are capturing in the picture following the recipe given.... My 2 cents.
Sally Cameron says
Hi Debbie. I am confused by your comment but want to respond. I always create and cook my own recipes and shoot them myself for this blog. I never use stock photos for any of my recipes. Yes, that dish in the photo was my mother's or grandmother's and I am lucky to have it but it has nothing to do with the recipe. It's just the dish I chose to put them in. My recipe is gluten-free with a creamy sauce. The creaminess comes from the coconut milk, and yet it does not taste like coconut. If you've never used coconut milk this way, it is fantastic. Rich, creamy, vegan (leaving out the little bit of Parmesan), and gluten-free. No white sauce needed as in a traditional recipe. Please try making the recipe you will see it's easy and comes out just like the photo, just without my family silver dish. And if you want a little cheesy flavor but want to keep it vegan, try using nutritional yeast. I also have a recipe for a vegan cheesy sprinkle on my site. You could use that too. I am not sure what the problem is.
Ohmydish says
Hi ! Just wanted to let you know that we've added this recipe to our top 100 recipes for thanksgiving 2015! Check it out: http://ohmydish.com/100-best-thanksgiving-recipes-for-2015/ 🙂
Sally says
This is one of my all-time favorite standbys that my grandmother made, and I still make. I've cut out the cream and use the cooking water from the onions, but I still use butter and flour. I like this alternative way of making with coconut milk and cornstarch. Will have to try them this year. Great recipe!