Creamed Pearl Onions

I will be the first to admit that I am thankful that Thanksgiving is over. To be honest, I am tired of eating. As much as I love cooking, and eating for that matter, I’m officially stuffed. This past week was packed full of fun, however. Lots of great family time loaded with great conversations, fun games and movies with the kids, and we even made it to mass at Holy Hill. I will also admit that this was probably the  most prepared I have been when it came to the Thanksgiving meal. I had prepared everything the night before so all I had to focus on was the turkey, and well, that was a piece of cake. I made too much as usual. I was not turned on by my Asian style brussel sprouts by any means, but there was one thing that I really loved, and it was these creamed pearl onions. They were super scrumptious so I thought I would share them with you. These are great for any holiday meal, or heck, a perfect side dish during the week.

Creamed Pearl Onions

Let’s get started.


  • 3 slices of quality smoked bacon, cut into one inch slices
  • 14 oz bag of frozen pearl onions
  • 1/2 pint of heavy whipping cream
  • 2 cloves of roasted garlic, mashed
  • 1 tbsp sherry wine
  • 1/4 tsp ground nutmeg
  • pinch of cracked black pepper
  • pinch of salt, to taste

Start by cooking the bacon in a sauce pan, and cook until crisp. Place on a paper lined plate to drain any excess bacon grease. Reserve about half tablespoon of the bacon grease. Toss in the pearl onions, and give a good stir. Cook for about three minutes, then add in the heavy whipping cream and mashed garlic.

How to make creamed pearl onions

Cook on medium heat, stirring occasionally until the cream reduces in half, about 10-15 minutes. Once reduced, add in the sherry wine, nutmeg, salt, and pepper, and give another good stir. Cook for another fives minutes, then stir in the bacon and serve.

These onions were out of this world. They had this great smokey flavor from Nueske’s bacon, and just were perfectly creamy. I hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Creamed Pearl Onions”

  1. Hi Dax. I live outside of Spokane, WA and have been following your blog for quite some time. You use Nueske’s bacon anytime your recipe calls for bacon. I’m thinking of ordering the bacon as a Christmas present for my dad. Is it really that good? And yes, I think I’ll be making your Creamed Pearl Onions to go with Christmas dinner. Thank you for all your yummy posts! Keep up the good work.

    1. Hi Julie – Thanks for the wonderful comment! I do use Nueske’s whenever I cook with bacon. I love it. It has a great smokiness to it, and has a great thickness to it. It also cooks really, really well, meaning it doesn’t curl up on you and is not as fatty. You do pay a little more for it, but I think it is well worth it. Good luck on your onions, and hope you enjoy!

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