King’s Arms Tavern Creamed Onions: A Taste of Colonial Charm

The first time I tried creamed onions was not at some fancy restaurant, but at a historical reenactment. The warmth of the creamy sauce, the sweetness of the pearl onions, and the surprising crunch of salted peanuts transported me back in time. It wasn’t just a meal; it was an experience, a glimpse into the culinary traditions of a bygone era. And even though my own kitchen is thoroughly modern, I love recreating dishes like these, letting history influence my present cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Yield: 1 Casserole
• Dietary Type: Vegetarian

Ingredients

• 16 white pearl onions, whole
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1/4 cup whole salted peanuts, shelled
• 1/2 cup buttered bread crumbs
• 1/4 cup salted peanuts, coarsely chopped

Equipment Needed

• Medium saucepan
• 1-quart casserole dish

Instructions

1. Begin by preparing the onions. Place the whole white pearl onions in a pot of boiling salted water. Cook until they are tender. This usually takes around 10-15 minutes, but test them with a fork to ensure they are easily pierced. Once tender, immediately drain the onions and set aside. This prevents them from overcooking.
2. While the onions are cooking, you can prepare the cream sauce. In a medium saucepan, melt the butter over medium heat.
3. Once the butter is melted, stir in the flour. This creates a roux, which will thicken the sauce. Make sure to stir constantly to prevent the flour from burning. Cook the flour and butter mixture for about 1-2 minutes, until it is lightly golden and fragrant.
4. Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. Continue to cook, stirring constantly, until the sauce is smooth and slightly thickened. This usually takes about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon.
5. Preheat your oven to 400°F (200°C).
6. Grease a 1-quart casserole dish.
7. Place the cooked and drained onions in the greased casserole dish.
8. Pour the cream sauce evenly over the onions.
9. Stir in the 1/4 cup of whole salted peanuts into the onion and sauce mixture. This adds a delightful salty crunch to each bite.
10. In a separate bowl, combine the buttered bread crumbs and coarsely chopped peanuts.
11. Top the casserole with the buttered bread crumbs and chopped peanuts. This will create a golden-brown, crunchy topping.
12. Bake at 400°F (200°C) for approximately 15 minutes, or until the casserole is bubbly and the topping is lightly browned.
13. Remove from oven and let stand for 5 minutes before serving.

Expert Tips & Tricks

• Peeling Pearl Onions: Peeling pearl onions can be tedious. Blanching them in boiling water for a minute or two, then transferring them to an ice bath, makes the skins easier to slip off.
• Roux Consistency: The key to a smooth cream sauce is a well-made roux. If your roux is lumpy, try using an immersion blender to smooth it out before adding the milk.
• Bread Crumb Options: You can use homemade or store-bought bread crumbs for the topping. For an extra layer of flavor, try toasting the bread crumbs lightly in a skillet with a little butter before adding them to the casserole.
• Nut Variety: While the recipe calls for salted peanuts, you can experiment with other nuts like pecans or walnuts for a different flavor profile. Just be sure to salt them if using unsalted nuts.

Serving & Storage Suggestions

Serve the Creamed Onions hot as a side dish alongside roasted meats, poultry, or fish. They are particularly well-suited to complement a traditional Thanksgiving or holiday meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. The topping may lose some of its crispness upon reheating.

Creamed onions are best enjoyed fresh. While freezing is possible, the texture of the sauce and onions may change slightly, becoming a bit watery upon thawing. If freezing, allow the casserole to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	10g	50%
Cholesterol	30mg	10%
Sodium	400mg	17%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	10g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free Version: For a dairy-free option, substitute the butter with a plant-based butter alternative and the milk with unsweetened almond milk or oat milk.
• Gluten-Free Version: Ensure the bread crumbs are gluten-free, using a gluten-free bread or cracker alternative.
• Spice it Up: Add a pinch of red pepper flakes to the cream sauce for a touch of heat.
• Herb Infusion: Infuse the milk with fresh herbs like thyme or bay leaf while heating for added flavor. Remove the herbs before adding the milk to the roux.
• Cheese Addition: Stir in a half cup of shredded Gruyere or Parmesan cheese to the cream sauce for a richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen pearl onions?
A: Yes, you can use frozen pearl onions. There’s no need to thaw them before cooking. Add them directly to the boiling water and cook until tender.

Q: How do I prevent the cream sauce from being lumpy?
A: Whisk the milk into the roux gradually and constantly. If lumps do form, use an immersion blender to smooth out the sauce.

Q: Can I make this ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the bread crumb topping just before baking to prevent it from getting soggy.

Q: What if I don’t have salted peanuts?
A: You can use unsalted peanuts, but add a pinch of salt to the cream sauce to compensate. Taste and adjust the seasoning as needed.

Q: Can I use regular onions instead of pearl onions?
A: While pearl onions are preferred for their sweetness and delicate texture, you can substitute with small, quartered regular onions if needed. Just be sure to cook them until tender before adding them to the casserole.

Final Thoughts

This King’s Arms Tavern-inspired Creamed Onions recipe is more than just a side dish; it’s a journey back in time, a celebration of simple, wholesome ingredients, and a reminder that even the most humble ingredients can be transformed into something truly special. So, gather your ingredients, put on your apron, and prepare to delight your family and friends with this taste of colonial charm. I hope you enjoy this recipe as much as I do. Feel free to share your feedback, variations, and photos of your creation – I’d love to see them! Serve these creamy onions alongside a perfectly roasted chicken or a hearty slice of ham for a truly memorable meal.