Creamed Pearl Onions
Pat Tyler

(onions, cheese, milk, dill )

Creamed Pearl Onions
Creamed Pearl Onions

Yield: 5-8 servings


2 lb pearl onions
2 Tbsp butter
3 Tbsp flour
1¾ C milk
2 C sharp grated cheddar cheese
1 tsp dried dill weed
salt & pepper to taste

Can be made ahead of time and refrigerated.

  1. Remove dry onion skins and tough outer layer. Rinse and drain. Coat 1½ or 2 qt baking dish with cooking spray. Microwave onions 4 minutes on high setting. They should be tender and crispy. Reserve onion juice that has collected during the baking process. Set aside.

  2. Cheesy Cream Sauce
  3. Melt butter in 1½ qt sauce pan. Stir in flour until thoroughly mixed. Continue stiring and slowly add milk and reserved liquid from onions. Keep stiring over medium heat until mixture has thickened. (Adjust flour or milk quantities as necessary.) Gradually stir in cheddar cheese. When melted add dill weed and salt and pepper to taste.
  4. Pour over onions gently stirring so sauce reaches all parts of dish.
  5. Heat briefly and serve, or refrigerate up to one week.