Bill’s Creamed Onions

Bill’s Creamed Onions

Butter and nutmeg help bring out the sweetness of the onions. This dish can be prepared ahead of time.


  • 4 T. butter
  • 4 T. flour
  • 2 c. milk
  • 2- ½ lbs. pearl onions
  • ¼ t. nutmeg
  • 2 T. chicken bouillon paste or powder or 2 bouillon cubes
  • ½ t. paprika
  • 2 T. sherry
  • ½ c. parsley
  • ½ c. toasted almond slivers
  • ½ c. minced celery
  • Salt and pepper
  • ¾ c. bread crumbs–grind fresh bread in food processor
  • 2 T. soft butter picked into small bits


  • Steam onions in skins. Wait until cool enough to handle, trim ends and remove skin.  Place in buttered casserole.
  • Melt butter over low heat. Add 4 T. flour and make a paste. Add milk ad stir until thickened.
  • Add nutmeg, bouillon, paprika, sherry, parsley, almonds, minced celery.
  • Pour over steamed onions. Mix and add salt and pepper to taste.
  • Sprinkle bread crumbs on top and add the bits of soft butter.
  • Bake at 350 degrees until top is lightly browned and onions are bubbly, about 20 to 30 minutes.