Reviewed: Nov. 24, 2011

These weren't bad, but the payoff wasn't worth the effort. Pearl onions are kind of bland and the white cream sauce was kind of bland. Might be better with a cheese sauce than a bechamel type sauce.

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Reviewer:

Nantru

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 22, 2011

I used a tsp of Worchestershire sauce instead of nutmeg, which gives a different (& increased) flavor. That was my mom's way to make them. I also used bottled pearl onions which are already soft and drain off the liquid.

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Reviewer:

Carolton2

Reviewed: Sep. 19, 2011

excellent little recipe! i used fresh onions (boiled them for 2 min and then they peeled easily) and minced garlic in place of garlic powder and evaporated milk in place of regular milk because that's what i had on hand and it worked great! i think this recipe could be changed to suit whatever your taste it, it's very versatile.

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Reviewer:

leigh

Reviewed: Dec. 25, 2010

I added a bit of white wine for part of the half and half, and upped the spices. It was delicious!!!

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Reviewer:

donna lu

Reviewed: Nov. 13, 2010

Fantastic recipe. Sauce was very creamy and smooth. Could be a little more flavorful though. Next time I may just increase the salt.

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4 users found this review helpful

Reviewer:

acwill

Reviewed: May 8, 2010

These were ok- nothing special

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Reviewer:

Liza

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Reviewed: Nov. 28, 2009

This was a very easy and delicious recipe however I made just one modification. Because I used fresh onions I substituted milk for half and half and it came out great. It was a big hit at Thanksgiving and will be a new tradition.

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41 users found this review helpful

Reviewer:

Mary from Massachusetts

Reviewed: Nov. 26, 2009

Super easy and very delicious. I used this recipe for the first time on Thanksgiving day and made it early in the day. I let the onions sit in the sauce for about an hour or so before reheating and serving with dinner. It was very flavorful. Thanks for sharing this recipe, Suzan. It's a keeper.

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Reviewer:

SimplyLiv803

Reviewed: Jan. 2, 2008

Could not find frozen pearl onions so used fresh. Maybe this is where I went wrong because the consistency just wans't right. The flavor was good but not good enough for me to try this one again.

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Reviewer:

sz1234

Reviewed: Dec. 23, 2007

my dad has always loved my mom's creamed onions and so was hard to win over when I said I was preparing them! But we all really like these! My only comment would be to make sure you boil onions first if you wan them to be soft. I used frozen pearl onions and they were still crunchy after baking. That wasn't a problem, but made it a little strange.

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19 users found this review helpful