Pearl onions are a sweet, earthy addition to any holiday meal-especially Thanksgiving dinner or Christmas feasts. These tender, bite-sized onions simmer in a rich, savory cream sauce that feels both nostalgic and elegant. Whether you make them with heavy cream or coconut milk for a dairy-free option, this recipe is naturally gluten-free-no flour or roux needed. I'll even share my simple trick for peeling pearl onions without the fuss. Add this classic dish to your holiday table and watch it disappear fast.
These old-fashioned creamed pearl onions were a fixture on my family's holiday menu growing up. Once I went gluten-free, I reworked the traditional recipe into a lighter, no-roux version that keeps the same rich flavor and creamy texture. It's an easy make-ahead side that's just as good with Thanksgiving turkey as it is with Easter ham or a Christmas roast.
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Why Make Pearl Onions
Pearl onions are a timeless side dish that brings a touch of elegance to any holiday meal. Here's why they deserve a spot on your table:
- 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.
Recipe Ingredients
- Pearl onions - Fresh is best for texture and sweetness (¾-1-inch, uniform if possible). Frozen work in a pinch; thaw and pat dry. See peeling tips below.
- Milk - Heavy cream for classic richness, or full-fat canned coconut milk for a dairy-free option (whisk smooth if separated).
- Cornstarch - Quick, reliable thickener; mix as a cold slurry before adding. For grain-free, use arrowroot (add off the boil; don't simmer hard).
- Balsamic vinegar - A small splash adds depth and gentle sweetness (optional).
- Thyme - Fresh gives bright herbal notes; dried is fine-use about one-third the amount of fresh.
- Pepper - White pepper keeps the sauce speck-free; black pepper works.
- Nutmeg - A pinch adds warmth; ground mace is a nice alternative (optional).
- Grated Parmesan - Savory, salty finish; omit or use a vegan Parmesan for dairy-free/vegan.
See the recipe card for all ingredients and measurements, salt and pepper.
For another terrific onion side dish, try these roasted red onions with balsamic.
Chef's note: What are pearl onions? Pearl onions are simply small, mild onions-typically ¾-1 inch-sold in net bags or clamshells in white, gold, or purple. If you can't find them, use small boiler onions (about 1 inch); they're a touch larger and just as mild, but may need a few extra minutes to become tender. Aim for uniform size so they cook evenly. Frozen peeled pearl onions work in a pinch-thaw and pat dry before cooking.
Substitutions and Variations
- Color and sweetness - add cooked green peas at the end.
- Smoky richness - stir in chopped, crisp bacon or crisp pancetta.
- Onions - swap in small boiler onions or small peeled cipollini.
- Dairy-free creaminess - replace heavy cream with full-fat canned coconut milk; finish with a splash of lemon to brighten.
- 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: Coconut milk is a great option and there is no coconut taste! I made a batch one Thanksgiving and had multiple people taste them. They loved them. I asked, do you taste coconut? They looked at me, like what? Of course not. They were delicious.
How to Make 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 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 pairing - perfect with roast turkey, beef tenderloin, prime rib, roast chicken, or ham.
- Plate balance - serve alongside mashed or roasted potatoes and a green veg (green beans or Brussels sprouts) for color and texture.
- Finishing touches - a few thyme leaves, a tiny pinch of nutmeg, or a light Parmesan shower. For brightness, a drop or two of good balsamic.
Here's a recipe roundup with more Thanksgiving gluten-free and dairy-free recipe ideas.
Storage & Reheating
- Refrigerate - cool quickly; store covered up to 4 days.
- Freeze - Not recommended as both the cream and coconut milk can separate and become grainy with freezing.
- Stovetop reheat - low heat, covered, stirring occasionally; loosen with a splash of milk, cream, or water until silky. Avoid boiling.
- Oven reheat - 325°F, covered, 15-20 minutes until hot; add a splash of liquid if needed.
- Make-ahead note - finish up to 2 days in advance; reheat gently just before serving and season to taste at the end.
Recipe FAQs
Frozen, yes. They're already peeled, so cook per package directions until just tender, then start at the sauce step and fold them in. Canned/jarred onions aren't ideal (they are soft and briny). If you must use them, drain and rinse well, then warm gently in the sauce to avoid mushiness.
Yes. Blanch in boiling water for 1 minute, shock in ice waterto stop the cooking process, trim the root end slightly, then slip off the skins with a paring knife. It's quick once you get a rhythm. It's worth the work.
Absolutely. Parmesan is classic; Gruyère, Pecorino Romano, or Manchego also work. Start with 2-4 tablespoons finely grated and add to taste. For dairy-free, skip the cheese or use a vegan Parmesan
Yes-up to 2 days. Cool, cover, and refrigerate. Reheat gently over low heat or covered in a 300-325°F oven until hot. If the sauce thickens, loosen with a splash of milk, cream, or water and re-season after tasting if needed.
Too thin: simmer a minute or two to reduce, or whisk a tiny bit more cornstarch slurry (½ teaspoon cornstarch mixed with equal cold water) into the simmering sauce. Too thick: stir in warm milk, cream, or water a splash at a time until silky.
More Great Side Dish Recipes for the Holidays
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 simple, make-ahead friendly, and full of flavor. Explore the full Thanksgiving Recipe Index.
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📖 Recipe
Pearl Onions
Equipment
- Medium pot to blanch onions 5-6 quart
- Medium pot to cook onions 3 quart (this is a saucier if you don't have one)
Ingredients
- 1 ½ pounds pearl onions
- 1 ½ tablespoons cornstarch or arrowroot starch
- ⅓ cup cup water
- 1 cup heavy cream or full fat coconut milk
- 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
- ¼ teaspoon of granulated garlic
- ⅛ teaspoon ground nutmeg
- 2 tablespoons grated Parmesan cheese or vegan cheesy sprinkle optional
Instructions
Blanch and peel onions
- Fill a medium pot (5-6 quart) ¾ full with cold water and bring to a boil. Drop in pearl onions and cook for 1 ½ minutes. While they are boiling, get a big bowl out, fill half way with ice and water to create an ice bath. Move the onions to the ice bath with a slotted spoon or small sieve. Allow them to cool for a few minutes, then drain.
- To peel pearl onions, slice off a small bit of the root end then slip the skin off.
Finish creamed onions
- Add cornstarch and the same amount of water to a small bowl and stir until smooth (called a slurry).Add the cream or coconut milk to a medium pan (about 3 quarts) and bring to a boil. When milk is boiling, add the cornstarch slurry and whisk into the milk. It will start to thicken. Cook for 1 minute to get rid of any raw cornstarch taste. Turn heat to low and stir in ⅓ cup of water. Add the onions, salt, pepper, garlic, balsamic and thyme. Cover the pan and cook on low at a simmer for 15-20 minutes or until the pearl onions are tender when pierced with a sharp paring knife. Add nutmeg to serve and Parmesan (optional).
Notes
Nutrition
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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!