Go Back
Creamed Pearl Onions Recipe
Ben Carraoli

Creamed Pearl Onions Recipe

I still remember the first time I made creamed pearl onions. I was looking for a simple yet elegant side dish to pair with roasted chicken, and this creamy delight stole the show. The rich, velvety sauce hugged the tiny sweet onions in a way that felt both comforting and indulgent.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds pearl onions – choose fresh or frozen; frozen ones are already peeled and save time without sacrificing flavor.
  • 1 cup heavy cream – gives the sauce its rich silky texture; don’t substitute with low‑fat here if you want that classic creaminess.
  • ½ cup low‑sodium chicken stock – adds savory depth and thins the cream just enough.
  • 1 bay leaf – infuses subtle herbal fragrance into the sauce as it simmers.
  • Kosher salt – brings out the onions’ natural sweetness.
  • Freshly ground black pepper – for seasoning with a little kick.
  • 2 tablespoons freshly chopped parsley – adds a fresh pop of color and brightness.

Method
 

  1. Start by trimming the ends and scoring each onion with a small “X.” This helps the skins slip off after blanching. Quick boiling for about a minute loosens those skins so you can peel them with your fingers without fuss.
  2. Place the peeled onions in your saucepan, then pour in the heavy cream and chicken stock. Add the bay leaf and bring to a gentle simmer. This slow heat lets the onion flavors deepen while the sauce begins to thicken.
  3. Let the mixture cook until the cream reduces to a rich, silky sauce—about 20 minutes. Season with salt and freshly ground pepper, remove the bay leaf, then stir in chopped parsley for color and freshness.

Notes

  • I always taste and season as it cooks, not just at the end—this builds flavor.
  • If the sauce gets too thick before the onions are tender, a splash of stock keeps it smooth.
  • Let the dish rest a few minutes off the heat; the sauce finishes thickening beautifully that way.
  • I once added a tiny pinch of nutmeg—it gave extra warmth without overpowering.
  • If using fresh parsley, add most of it at the end so it stays bright and not wilted.