Creamed Parmesan Pearl Onion Casserole

Presented by: Sher Bird Garfield, Bellevue

Cook's Note: This recipe won a Blue Ribbon award on the "Just a Pinch" recipe club online. It's one of those "must have" side dishes my family insists upon for Thanksgiving and Christmas every year. The recipe is originally from my mother-in-law. Make sure you do not use 'pickled' or cocktail onions, but rather plain ones in brine, such as Aunt Nellie's brand Holland-style onions in a jar. You could also precook frozen pearl onions and use those.

serves 8


  • 30 oz. whole pearl onions, such as Aunt Nellie's Holland-style
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 cup cream or half-and-half
  • 2 Tablespoon dry sherry
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dry mustard powder
  • 1 pinch nutmeg
  • salt and pepper to taste
  • 1/2 cup grated cheddar cheese
  • paprika to taste


Drain onions if taken from a jar. Preheat oven to 350 degrees.

Melt butter in a 2-quart sauce pan or saute pan over medium heat. Turn heat to low and stir in the flour. Cook for 2 to 3 minutes, stirring constantly. Stir in cream and sherry, making sure the ingredients blend.

Stir in Parmesan, mustard powder, nutmeg, and salt and pepper to taste. Stir well to thoroughly combine ingredients and melt cheese.

Grease a small oven baking dish (or spray with nonstick cooking spray). Put drained onions into baking dish, then cover thoroughly with white sauce mixture. Sprinkle with cheddar cheese over top, then sprinkle paprika over top.

Bake at 350 degrees for 35 to 40 minutes, until mixture is bubbly and hot. If desired, broil the top briefly until golden brown.


You must drain the fat once done baking.
it was fully good and i will try it also

I can't wait to try it!

Looks and smells good. I did have to drain the grease, butter off of the top. We are having it with Christmas dinner. Happy holidays.

I meant the word cheese


Will have to use any as I am allergic to it other cheese for the Parmesan


This looks wonderful. However, I'll probably modify it some to cut fat and calories. I'll substitute fat free half and half, use 2% fat cheeses and play around with the amount of butter. I appreciate the use of sherry, nutmeg, mustard powder and paprika. It's spices that I have trouble determining for a new, interesting taste. Thank you for sharing the recipe.


Mary, I think its a mistake to continue avoiding fats in your diet; calories perhaps but by so doing you potentially degrade what would otherwise be a most delicious recipe. Butter is one of the healthy fats which are essential to our well being and DO NOT lead to overweight, a common modern day myth.


Would you be kind enough to give the fat and sodium content of your recipes, please? I have to watch those because my husband has had a heart attack.

Thank you.

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