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Creamed Pearl Onions with Peanuts

By: KITTY1960  
"A traditional holiday favorite in my family, this creamed pearl onion recipe is a surprising treat to the palate. Chopped dry roasted peanuts mingle with the cream sauce and onions, while the bread crumb topping gives it a nice bit of added texture. My sister used to bake this at every holiday meal she hosted, and since we've lost her, it has a special meaning :)."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 83 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/4 cup butter, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 dash paprika
  • 1 dash ground black pepper
  • 2 cups milk
  • 4 cups pearl onions
  • 1/2 cup coarsely chopped dry roasted peanuts
  • 1/4 cup bread crumbs

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a saucepan over medium heat, melt 2 tablespoons butter, and stir in the flour, salt, paprika, and pepper until smooth. Gradually blend the milk into the saucepan until thickened. Place the onions and nuts in a medium casserole dish. Pour the sauce over the onions and nuts, and toss to coat.
  3. In a separate saucepan, melt the remaining butter, and toss with the bread crumbs to coat. Sprinkle over the casserole.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 222 | Total Fat: 11.8g | Cholesterol: 20mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by Paige 
I LOVED this recipe! I used it at a special dinner last year and it got rave reviews. I lost... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2005 by Jubileve 
I liked it, my husband hated it. I would have preferred the pearl onions to be more tender -... MORE

 
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