Recipe: Sherry Creamed Onions

BBQ Grill Master Ron Dimpflmaier shared his most requested side dish for both Thanksgiving and Christmas with us. Originally inspired by a recipe from a Williams Sonoma Cookbook with Chef Chuck Williams, Dimpflmaier said he’s made some adjustments to meet his family’s tastes. He recommends pairing with prime rib, beef, turkey or pork. “I hope you enjoy it and have a very Happy Holiday,” said Dimpflmaier.


2 lbs. small white boiling onions; if red boiling onions are available, use ½ and ½

1 Tbsp plus ½ tsp salt

8 whole cloves

3 Tbsp unsalted butter

3 Tbsp all-purpose flour

2 cups milk, heated

½ cup heavy cream

4 Tbsp dry Sherry

Freshly ground black pepper

3 Tbsp chopped fresh parsley


  1. Fill a saucepan ¾ full of water and bring to a boil. 
  2. Add the onions and bring to a boil again. Cover partially and cook for 2 to 3 minutes.
  3. Drain and immediately plunge into cold water to cool. 
  4. Cut off the root ends, trim the stem ends and slip off the skins. 
  5. Cut a shallow cross in the root end.  (It will help keep the onion together throughout the process.)
  6. Return the onions to the saucepan and add enough water just to cover. Add the 1 Tbsp salt and the cloves and bring back to a boil.  Reduce the heat to low, cover partially and cook until they are just tender, 10 to 15 minutes. 
  7. Drain, discard the cloves and set aside.
  8. In the same saucepan over medium heat, melt the butter. Using a whisk, stir in the flour. 
  9. When it bubbles, cook while stirring for one minute.  Slowly add the hot milk while whisking constantly. Continue whisking rapidly until smooth and thickened, 2 to 3 minutes.
  10. Whisk in the cream, sherry, the remaining ½ tsp salt and a little pepper. Season to taste.  If the sauce is too thick, add more cream a little at a time to desired consistency.
  11. Add the prepared onions and reheat to just under a boil.  Transfer to a Cambro Deli Crock or serving dish and sprinkle with parsley. Serve immediately.

Note: The onions can be prepared several hours ahead right up to the point that they’re added to the cream sauce, leaving only the making of the sauce and assembly before serving.