Reviewed: Mar. 12, 2012

everyone loved these at thanksgiving! thanks!!

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Reviewer:

Pb4youski

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Reviewed: Nov. 30, 2011

So bad but sooooooo good!!!!!!!!!

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Reviewer:

KTWhite

Cooking Level: Expert

Home Town: Bridgewater, Vermont, USA

Living In: White River Junction, Vermont, USA

Reviewed: Nov. 22, 2011

Very tasty and easy to make. Best when eaten fresh while the cracker top is still nice and crunchy. Can't help but prefer the Creamed Pearl Onions recipe though, because the sauce is so, well... creamy.

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Reviewer:

acwill

Reviewed: May 29, 2011

Pretty Good, nice flavor.. was hoping for something a tad bit creamier but nice dish overall. My 1 year old liked it too :)

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Reviewer:

sheheira

Reviewed: Jan. 9, 2011

Served this dish with veal marsala & basmati rice for dinner last night. The aroma was wonderful but the dish was a little too bland. Used fresh pearl onions; blanched then rinsed in cold water for easy peeling. If I make it again, I'll try the small, yellow onions for stronger taste.

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Reviewer:

Gin

Reviewed: Dec. 29, 2010

This is a little tedious to make because of the peeling of the onions, but that doesn't take any points off for me. With such few ingredients, most of which you probably already have on hand, it is a very flavorful dish. I served with chicken cordon bleu, but it would go good with pork or beef as well!

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Reviewer:

jShizz

Cooking Level: Expert

Living In: Carlsbad, California, USA

Reviewed: Jun. 25, 2010

I followed the directions exactly but we just didn't like this... is was extremely dry and had very little flavor in spite of the large amount of onions. Sorry.

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Reviewer:

cakesncakes

Cooking Level: Intermediate

Living In: Grove City, Pennsylvania, USA

Reviewed: Jan. 5, 2010

These were ok but they we really sweet and they didn't absorb the cream so I had a cracker crust on top of pearl onion soup- maybe a little bit of flour would thicken it. If I were to make them again I might season the onions with some cayenne or chopped fresh garlic to make some spice to cut the sweetness because it really was too sweet.

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Reviewer:

megameaghan1

Reviewed: Dec. 24, 2009

FANTASTIC. I used fresh peal onions and followed package instructions (par boil 3 minutes, rinse, cut both ends and peel outer layer off) then proceeded with recipe exactly as written. I made it in a gratin dish and it looked positively inviting. It didn't disappoint! Served it with a cross rib roast and mashed sweet potatoes (the combo of this dish and the mashed sweet potatoes was out of this world on the plate) for Christmas dinner.

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Reviewer:

Jeanne

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Huntington Beach, California, USA

Reviewed: Dec. 12, 2009

Wonderful!!!!!! Have had this recipe the unhomemade way for years (using jarred onions and white cream sauce packet) but I must say this was 10 times better then the other stuff.....Will definately make again The only thing I might do differently is add more cream to make it a little creamier.

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