Creamed Onions

We have had creamed onions on our Thanksgiving table for generations. The traditional recipe has appeared in its glory for many years, however this year I decided to tweak it a bit.  Even though the pearl onions are ready right out of the jar, this year they will be drained and sautéed in butter first until slightly browned.  I know some of you might be thinking, “jarred onions” – no way – but with all the other sides, it just makes life easier.  Besides, that’s what Gram did.

• 14 oz jar of Aunt Nellie’s® pearled onions, drained
• 6 T butter, room temperature
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 T flour
• ½ c buttermilk
• 1 t dry mustard
• 1 t nutmeg
• ½ c parmesan cheese
• ½ c Ritz® cracker crumbs
• 2 T fresh parsley, chopped

Grease a small baking dish with butter and set aside. 

Preheat oven to 350 degrees.

Place drained onions in prepared baking dish and set aside.

In a small skillet over medium heat, place 2T butter and flour. Whisk until light brown.  As you add the buttermilk, whisk constantly to avoid lumps.  Stir in nutmeg, mustard, salt and pepper.  Continue to stir until it thickens.  Stir in ¼ c parmesan cheese.  Remove from heat and pour mixture over onions in baking dish.  Wipe out the skillet.

In the cleaned skillet, place the remaining 4 t of butter and melt over medium heat.  Stir in cracker crumbs, remaining parmesan cheese and parsley.  Sprinkle over creamed onions and cook for 25 minutes – until just beginning to brown.