{"id":182599,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/creamed-pearl-onions\/"},"modified":"2025-03-14T08:35:28","modified_gmt":"2025-03-14T13:35:28","slug":"creamed-pearl-onions","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/creamed-pearl-onions\/","title":{"rendered":"Creamed Pearl Onions"},"content":{"rendered":"<p>You might remember your grandmother making a pearl onion recipe for the holidays\u2014she may have even had a special bowl just for serving them. These creamed pearl onions will bring back all of those delicious memories.<\/p>\n<p>Little onions are bathed in a rich, cheesy cream sauce and baked until meltingly tender. The best part about this pearl onion recipe is that you have the option of assembling the dish ahead of time. All you have to do before serving is bake them. What an easy, hands-off way to get a luxe side dish while you prep a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">roast chicken<\/a> or slow-cook a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ultimate-pot-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/ultimate-pot-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\">pot roast<\/a>. If you love the idea and flavor of creamed onions but don&#8217;t want to peel pearl onions (or use frozen ones), try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamed-onions\/\" data-name=\"www.tasteofhome.com\/recipes\/creamed-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamed onion recipe<\/a> that uses regular sliced onions.<\/p>\n<h2>Ingredients for Creamed Pearl Onions<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_1.jpg?resize=1200%2C800\" alt=\"Ingredients for Taste Recipes's Creamed Pearl Onions laid out in small bowls on a grey marble surface.\" width=\"1200\" height=\"800\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Pearl onions:<\/strong> These onions aren&#8217;t particularly sweet, but they cook up soft and savory in a rich cream sauce.<\/li>\n<li><strong>Butter and flour:<\/strong> Butter and flour are the beginning of your roux. When broth and cream are added, it bubbles into a thick sauce.<\/li>\n<li><strong>Chicken broth and cream:<\/strong> Half-and-half paired with chicken broth makes a sauce that is creamy and flavorful. You can use store-bought or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade chicken broth<\/a>, or a vegetable broth.<\/li>\n<li><strong>Fresh parsley:<\/strong> Just a bit of minced fresh parsley adds some freshness and brightens up this luxurious recipe.<\/li>\n<li><strong>Parmesan cheese:<\/strong> Some grated cheese is added to the sauce for an instant hit of umami. You can use another flavorful cheese such as gruyere or <a href=\"https:\/\/www.tasteofhome.com\/article\/comte-cheese\/\" data-name=\"www.tasteofhome.com\/article\/comte-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">Comt\u00e9<\/a> in its place.<\/li>\n<li><strong>Pimiento strips (optional):<\/strong> Top with vibrant red pimiento pepper strips if you&#8217;d like some additional color.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Peel the pearl onions<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_2.jpg?resize=1200%2C800\" alt=\"Ingredients for Taste Recipes's Creamed Pearl Onions laid out in small bowls on a grey marble surface.\" width=\"1200\" height=\"800\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Bring water to a boil in a large pot. Add the onions and cook until soft, six to seven minutes. Drain and rinse in cold water. Peel and set aside.<\/p>\n<h3>Step 2: Make the creamy sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_3.jpg?resize=1200%2C800\" alt=\"Process of making Taste Recipes's Creamed Pearl Onions in a green casserole dish on a grey marble surface.\" width=\"1200\" height=\"800\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Melt butter in a saucepan over medium heat. Whisk in the flour and seasonings until smooth. Drizzle in the cream, then broth, while continually whisking. Bring to a boil and cook for two minutes, until thick. Add the parsley, cheese, and onions.<\/p>\n<h3>Step 3: Store overnight (if making ahead), then bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_4.jpg?resize=1200%2C800\" alt=\"Process of making Taste Recipes's Creamed Pearl Onions in a green casserole dish on a grey marble surface.\" width=\"1200\" height=\"800\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Add the onions and sauce to an ungreased 1-1\/2 quart baking dish. Cover and refrigerate for a few hours or overnight. Take the onions out of the refrigerator 30 minutes before baking. Cover and bake at 350\u00b0 for 15 minutes, stir and top with pimientos (if using). Bake uncovered for 10 minutes until bubbly and warm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_5.jpg?resize=1200%2C800\" alt=\"Close up of Taste Recipes's Creamed Pearl Onions in a green casserole dish on a grey marble surface.\" width=\"1200\" height=\"800\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Creamed Pearl Onion Variations<\/h2>\n<ul>\n<li><strong>Sweeten it up:<\/strong> Pearl onions are not a sweet variety. If you prefer your onions on the sweeter side, stir in a tablespoon of brown sugar when adding the cheese and parsley.<\/li>\n<li><strong>Herbaceous and bodacious:<\/strong> This pearl onion recipe is conservative with seasoning, using just salt, pepper, and parsley. You have a lot of other choices, as onions pair well with a variety of flavors. Try adding fresh thyme, rosemary, or sage (add rosemary sprigs and sage leaves whole and remove after baking). Onions and a pinch of freshly grated nutmeg are also delicious together.<\/li>\n<li><strong>Better with bacon:<\/strong> We love these creamed onions as they are, but if you really want to take them over the top, skip the butter and cook two strips of bacon until crispy in the saucepan. Set aside the bacon to drain and crumble when cool. Add flour to the bacon drippings to make the roux. Sprinkle the bacon over onions when you add the pimientos, during the last 10 minutes of baking.<\/li>\n<\/ul>\n<h2>How to Store Creamed Pearl Onions<\/h2>\n<p>Store leftover creamed pearl onions covered in the refrigerator for four to five days.<\/p>\n<h3>How do you reheat creamed pearl onions?<\/h3>\n<p>Because this pearl onion recipe is so saucy, it&#8217;s worth taking the time to gently reheat the dish in a saucepan. If the sauce has gotten too thick, add a little cream, milk, or broth to loosen it up.<\/p>\n<h2>Tips for Creamed Pearl Onions<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_6.jpg?resize=1200%2C800\" alt=\"Close up of Taste Recipes's Creamed Pearl Onions in a green casserole dish on a grey marble surface.\" width=\"1200\" height=\"800\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use frozen pearl onions?<\/h3>\n<p>If you want to skip the first step, simply stir frozen pearl onions into the sauce in the second step. Frozen and fresh pearl onions taste similar (although people have their preferences), but the texture is different. The fresh onions will hold their plump, round structure throughout baking while frozen onions will be smaller and more wrinkled.<\/p>\n<h3>Do you have to refrigerate creamed pearl onions before cooking them?<\/h3>\n<p>If you don&#8217;t want to make this pearl onion recipe ahead of time, you don&#8217;t have to store them in the fridge before baking. Simply pop them into the oven and follow the instructions for baking.<\/p>\n<h3>What are some tips for peeling pearl onions?<\/h3>\n<p>Peeling pearl onions is a task that takes time, but it is not difficult. The simplest way to ensure easy peeling is to cut the ends off with <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chefs-knife\/\" data-name=\"www.tasteofhome.com\/collection\/best-chefs-knife\/\" data-module=\"content engagement\" data-position=\"embedded links\">a sharp chef&#8217;s knife<\/a>. Then score a shallow &#8220;X&#8221; into one end. Add to boiling water, cook for the recommended amount of time, and run under cold water. At this point, simply slip off the skins.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. \u2014Barbara Caserman, Lake Havasu City, Arizona<\/p>\n","protected":false},"author":7146,"featured_media":2010666,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,305883,304423,304328,305487,304007,304338,303966,304408,304368,303887,306848,304348,304268,307698,324623,304313,304005,304150,303883,304468,305933,307614],"categories-v2":[308500,309439,311532,308821,308988,308984,308481,310796,308554,308992,308495,308813,308745,308478,309603,309000,259483,310669,309177,308313,308549,309434,308476,308875,311631,310591],"coauthors":[112911],"recommended_recipes":[{"post_title":"Creamed Onions","post_link":"\/recipes\/creamed-onions\/","post_image":"\/wp-content\/uploads\/2024\/12\/Creamed-Onions_EXPS_TOHD24_28678_KaylaWidmer_7.jpg"},{"post_title":"Creamed Spinach & Pearl Onions","post_link":"\/recipes\/creamed-spinach-pearl-onions\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps56742_TH153344D06_11_7b.jpg"},{"post_title":"Baked Creamed Onions","post_link":"\/recipes\/baked-creamed-onions\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40245_CX1194783D51D.jpg"},{"post_title":"Pearl Onions","post_link":"\/recipes\/pearl-onions\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pearl-Onions_exps86659_TH1999634D09_30_6bC_RMS-4.jpg"},{"post_title":"Savory Glazed Pearl Onions","post_link":"\/recipes\/savory-glazed-pearl-onions\/","post_image":"\/wp-content\/uploads\/2018\/01\/Savory-Glazed-Pearl-Onions_exps82966_TH2379806C09_04_1b_RMS.jpg"},{"post_title":"Sweet Onion Creamed Corn","post_link":"\/recipes\/sweet-onion-creamed-corn\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-Onion-Creamed-Corn_EXPS_HCA17_193884_C11_04_4b-1.jpg"},{"post_title":"Onion Cream 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Soup","post_link":"\/recipes\/cream-of-onion-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_84404_EricKleinberg_1.jpg"},{"post_title":"Creamed Cucumbers","post_link":"\/recipes\/creamed-cucumbers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3075_C1411C49A.jpg"},{"post_title":"Braised & Creamy Vidalia Onions","post_link":"\/recipes\/braised-creamy-vidalia-onions\/","post_image":"\/wp-content\/uploads\/2018\/01\/Braised-Creamy-Vidalia-Onions_exps67973_TH132104C07_02_2bC_RMS.jpg"},{"post_title":"Buttery Whiskey-Glazed Pearl Onions","post_link":"\/recipes\/buttery-whiskey-glazed-pearl-onions\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttery-Whiskey-Glazed-Pearl-Onions_EXPS_SDON17_203880_D06_27_5b-4.jpg"},{"post_title":"Creamed Cabbage","post_link":"\/recipes\/creamed-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/09\/Creamed-Cabbage_EXPS_TOHD24_17268_KaylaWidmer_6.jpg"},{"post_title":"Creamed Peas","post_link":"\/recipes\/creamed-peas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Creamed-Peas_EXPS_TGBZ22_4430_DR_05_04_1b.jpg"},{"post_title":"Pickled Sweet Onions","post_link":"\/recipes\/pickled-sweet-onions\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pickled-Sweet-Onions_EXPS_TOHD24_166042_SuzanNajjar_7.jpg"},{"post_title":"Carrots and Pearl Onions","post_link":"\/recipes\/carrots-and-pearl-onions\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26439_TH1421355D70.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Creamed-Pearl-Onions_EXPS_TOHD_16589_JonathanMelendez_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/creamed-pearl-onions\/","name":"Creamed Pearl Onions","datePublished":"2018-01-01","dateModified":"2024-10-25","prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Creamed pearl onions are a classic holiday side that you should make more often. Tender little onions, bathed in rich cream, are an ideal accompaniment for roasted meats and mashed potatoes.","recipeIngredient":["4 cups pearl onions","3 tablespoons butter","3 tablespoons all-purpose flour","1\/2 teaspoon salt","Dash pepper","3\/4 cup chicken broth","3\/4 cup half-and-half cream","1\/4 cup minced fresh parsley","3 tablespoons grated Parmesan cheese","Pimiento strips, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Peel the pearl onions","text":"Bring water to a boil in a large pot. Add the onions and cook until soft, six to seven minutes. Drain and rinse in cold water. Peel and set aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_2.jpg"},{"@type":"HowToStep","name":"Make the creamy sauce","text":"Melt butter in a saucepan over medium heat. Whisk in the flour and seasonings until smooth. Drizzle in the cream, then broth, while continually whisking. Bring to a boil and cook for two minutes, until thick. Add the parsley, cheese, and onions.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_3.jpg"},{"@type":"HowToStep","name":"Store overnight (if making ahead), then bake","text":"Add the onions and sauce to an ungreased 1-1\/2 quart baking dish. Cover and refrigerate for a few hours or overnight. Take the onions out of the refrigerator 30 minutes before baking. Cover and bake at 350\u00b0 for 15 minutes, stir and top with pimientos (if using). Bake uncovered for 10 minutes until bubbly and warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/TOHD_16589_JonathanMelendez_4.jpg"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Anna Thomas Bates"}],"nutrition":{"@type":"NutritionInformation","calories":" 151 calories","fatContent":"10g fat (6g saturated fat)","cholesterolContent":"33mg cholesterol","sodiumContent":"440mg sodium","carbohydrateContent":"12g carbohydrate (5g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4666667,"reviewCount":15,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Chuck953"},"reviewBody":"My wife volunteered me to provide creamed pearl onions for Thanksgiving dinner at the home of some old friends despite the fact that I've neither cooked nor eaten this dish before.  I experimented one batch with a basic Bechamel sauce seasoning a few  creamed onions at a time and finally decided on this recipe because it could arrive in a casserole dish ready for a warm oven while we socialized with a Rose.  It must have satisfied the aficionados since we returned home with an empty dis5.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jayvolpe"},"reviewBody":"Love this version \nMade it for our Easter dinner along with slow baked ham, corn casserole, asparagus \nAlso used the rue for the bases of a sauce for the ham, came out wonderful","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bicktasw"},"reviewBody":"<p>I made these Creamed Onions as a side for Thanksgiving.  My family loved them....creamy, rich and delicious...the prefect side dish to serve on the holidays...or anytime!  I did not garnish with pimento and I added about 1\/4 meunster cheese and about 1\/8 teaspoon freshly grated nutmeg and I did not bake it.  I'll be making this quite often!  5 stars for sure.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"William"},"reviewBody":"Absolutely delicious! I used cilantro instead of parsley. I think I'll add chopped broccoli and top with bread crumbs next time. Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy"},"reviewBody":"These are delicious but I still have leftovers.  Can I freeze them, even though I used frozen pearl onions to cook with?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JanetShields"},"reviewBody":"I add chopped (not finely), toasted walnuts to mine; stir them in just before serving.  I'm called upon to supply these (and my cranberry orange sauce), every Thanksgiving.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sheryl"},"reviewBody":"I really liked this recipe. I will say it didn\u2019t come out as creamy as I thought it would be but I liked the flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katecrid47"},"reviewBody":"This was great! I grew up having pearled onions at Christmas. My Mom passed away this year and I was bound and determined to make these. Thanks for sharing the recipe it was awesome and brought a lot of great memories back!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NaomieMoore"},"reviewBody":"Yes Amy you can use frozen pearl onions.  Just defrost them first.  Set in a collander in the sink.  I tested this recipe 2 weeks ago, turned out beautifully.  After they sat for a bit, they became a little \"thick\" so I just popped back on the stove for a quick minute and dribbled in some extra chicken broth.  My girlfriend had the same issue, and she used a couple tablespoons of white wine.  Will be on our Thanksgiving table next week.  I also added a bit more than a teaspoon of fresh minced thyme, purely a personal preference.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest8959"},"reviewBody":"My father, who was a superb chef, always made creamed onions with roasts.  I was craving them, so looked online for a recipe and settled on this one.  I balked at the Parmesan; I think too many recipes use cheese to cover up veggies and other foods, and I find it overpowering and unnecessary.  Well that was the case here; the lovely sweet pearl onions and creamy sauce were overwhelmed by the Parmesan.  I could barely eat my serving, gave up on seconds, and I\u2019m going to throw out the leftovers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maineduane"},"reviewBody":"Excellent!!!! Just a perfect recipe... would not change a thing. I did not use the optional pimento.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marybrehm"},"reviewBody":"My husband has been asking for Creamed Pearl Onions \"like his grandmother used to make\".  This recipe is a hit!  He said it's what he remembered from years ago.  Thanks for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cookinama"},"reviewBody":"My daughter requested creamed pearl onions so I tried this recipe for Thanksgiving. Made them tonight and gave them a taste Wow. Very good I must say they are a little better than my grandmothers  they will become a tradition!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RHergenroeder"},"reviewBody":"I made this side for Thanksgiving.  Easy to make and VERY good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"redpoodlesrus"},"reviewBody":"I used heavy whipping cream instead and no butter.  Also replaced the all-purpose flour with 100% gluten free Oat flour.  I did not put in the salt because the parmesan cheese already added enough salt. Great by it self or over a baked potato or boneless skinless chicken breast.   Yummy!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"16589","romance_copy_dek":"Creamed pearl onions are a classic holiday side that you should make more often. 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