Creamy pearl onions are an earthy treat on your holiday table to accompany a Thanksgiving turkey or Christmas roast. Made with whole coconut milk for creamy richness, there is no coconut taste and no dairy. Make these a day or two ahead, then heat before dinner. Finish with a sprikle of fresh grated nutmeg.
¼teaspoonwhite pepperor black, but the white disappears nicely
⅛teaspoonground nutmegoptional
1-2tablespoonsgrated Parmesan cheese or vegan cheesy sprinkle
Instructions
Fill a medium pot (3-4 quart) ¾ full with cold water and bring to a boil. Drop in pearl onions and cook for 3 minutes. While they are boiling, get a big bowl out and fill half way with ice and water to create an ice bath. After 3 minutes, drain the onions and place in the ice bath. Allow them to cool for a few minutes, then drain. To peel, slice off the root end of the onion and slip off the outer skin. Discard the cooking water and use to finish the onions.
Add the coconut milk to the pot. In a small bowl, whisk together the cornstarch and water until smooth then whisk into the coconut milk. Add the onions to the pot, bring to a boil over medium heat, turn the heat down to low, place a lid on top and cook until the onions are tender when pierced with the tip of a paring knife, 7-10 minutes. The sauce should be thick and smooth. Stir in vinegar, thyme, salt, pepper, and nutmeg. Top with Parmesan to serve.
Notes
Onions can be cooked a day or two ahead and heated in the oven in a covered dish or on the stove top in a pan, covered, over low heat until hot. If you cannot find pearl onions, use small boiler onions. They may take just a little longer to cook.