"Pearl onions are baked with butter, cream and crushed crackers." — sal
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2 1/2 cups
crushed buttery round crackers
1 1/3 cups
I've been sitting here trying to think how to rate this... It's better than I could ever describe. Five stars doesn't do it justice. I made this for my wife when she came home from work and she raved about it... raved more than she has about anything I've fixed so far. Since there was only the two of us for dinner, I only made half of the recipe and I think either one of us could have gobbled up the entire thing. So next time, I'll make twice as much. I couldn't find frozen pearl oinons so I used fresh ones from the produce dept. I put them in boiling water for three minutes, then cooled them in cold water before attempting to peal them. That made the onions easy to peal. That also cut the extra baking time back down to the 50 minites for the fresh onions. I used Ritz Crackers because that's what I had on hand. After following the recipe exactly, I sprinkeled a light top layer of garlic bread crumbs over the top of the crackers just for the extra seasoning. The finished product was better than I could describe! I think I could fix this every single day and never tire of it. Thank you Sara for the best side dish I've fixed yet!
having had something extremely similar to this several times, I was excited to try out this recipe. I did alter it slightly by making a roux to thicken the sauce, and followed other reviewer's suggestion of simmering the cream with a crushed garlic clove and some bay leaves. The only thing that seemed off when the recipe was on the table were the onions themselves: they were like little oniony water balloons. Kinda yucky, and several of my family members commented on this. They were, however, sopping up the sauce with dinner rolls as it was excellent. I don't know if it would have helped to thaw the frozen onions first, or pierce them with a fork before baking, maybe? Next time, I might use thich slices of vidalia or something instead.
The recipe did not specify fresh or frozen onions. I used fresh and had too cook it much longer, which in the end caused the cream to separate. This had a good taste to it I did add a couple of garlic cloves. Next time I will par boil the onions first.
this is one delicious recipe. i couldn't find frozen pearl onions. it would have been nice because peeling those little suckers wasn't easy. after having read the other reviews i steamed my onions first...till tender and then followed the recipe from there. i will make this again. thanks.
This was delicious. My husband had eaten all of the "buttery round crackers" secretly, so I substituted saltines and left the salt out of the recipe. After baking, I sprinkled some crumbled garlic croutons over the top. I'll serve this wonderful, rich side dish again!
Such a yummy recipe my entire family loved it and went back for more! I used frozen small whole onions (like pearl) to save time and it turned out great. Can't wait to make it again at Christmas.
I made this today for Christmas dinner with a standing rib roast and Yorkshire pudding. It was the perfect accompaniment. This was so good. I made the recipe exactly as written, only thing different was I raised the oven temp to 400 for the last 20 minutes, but just because my oven was slow and everything else was almost ready. Will make this again for sure!
I made this for Thanksgiving and it was incredible! It is extremely rich so I will not be making it on a regular basis but is great for holidays when you don't mind the extra calories! I usually make creamed onions with cream of mushroom soup so this was a nice treat.
* Percent Daily Values are based on a 2,000 calorie diet.
Pearl Baked Cream Onions
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 503
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