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Creamed Pearl Onions Recipe
Ben Carraoli

Creamed Pearl Onions Recipe

I just made these creamed pearl onions, and they turned out to be the star of the dinner table. They're so tender, sweet, and coated in a light yet decadent sauce that everyone adored. It’s a classic side that feels special but is surprisingly simple to put together.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10
Course: Side Dish, Snack
Calories: 103
Ingredients Method

Ingredients
  

  • ¾ cup heavy cream - This is the key to the luxurious creamy texture of the sauce. For the richest result, don't substitute with milk or half-and-half.
  • ¼ cup less-sodium chicken or vegetable broth - The broth thins the cream just enough adding a savory depth without making the sauce too heavy. Use vegetable broth to keep the dish vegetarian.
  • 1 bay leaf - This aromatic leaf infuses the sauce with a subtle almost pine-like flavor that complements the sweetness of the onions.
  • Kosher salt and freshly ground black pepper - Seasoning to taste is crucial. Use freshly ground pepper for a more potent flavor.
  • 2 pounds pearl onions peeled - You can use fresh or frozen. If using fresh, check out tips for easy peeling to save time.
  • 2 tablespoons grated Parmesan cheese optional - A touch of nutty, salty Parmesan cheese thickens the sauce and adds a savory boost. Grating it fresh from a block provides the best melt and flavor.
  • 2 tablespoons minced parsley - Fresh parsley adds a pop of color and a clean bright flavor that cuts through the richness of the cream.

Method
 

  1. First, combine the heavy cream, broth, bay leaf, salt, and pepper in a medium saucepan. Add the peeled pearl onions to the liquid. Bring the mixture to a simmer over medium-high heat, then immediately lower the heat to maintain a gentle simmer.
  2. Let the onions cook for about 20 to 25 minutes. During this time, the onions will become tender and absorb the flavors of the sauce. The liquid will also reduce and thicken slightly, creating a light cream sauce that perfectly coats each onion.
  3. Once the onions are tender, remove the pan from the heat and discard the bay leaf. If you're using Parmesan, stir it in now until it melts into the sauce. Finally, stir in the freshly minced parsley and transfer the creamed onions to a serving bowl. Serve them hot.