Creamed Pearl Onions

5 from 1 vote

Classic creamed pearl onions in a rich, savory cream sauce with fresh thyme and a hint of nutmeg. This family-favorite holiday side dish is naturally gluten-free, easy to make ahead, and includes a dairy-free option.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 197kcal

Author: Sally Cameron

Equipment

Medium pot to blanch onions 5-6 quart
Medium pot to cook onions 3 quart (this is a saucier if you don't have one)

Ingredients

1 ½ pounds pearl onions
1 ½ tablespoons cornstarch or arrowroot starch
⅓ cup cup water
1 cup heavy cream or full fat coconut milk
1-2 teaspoons Balsamic vinegar
1 ½ teaspoons fresh chopped thyme leaves
½ teaspoon sea salt
¼ teaspoon white pepper or black pepper, but the white disappears
¼ teaspoon of granulated garlic
⅛ teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese or vegan cheesy sprinkle optional

Instructions

Blanch and peel the onions

Fill a 5–6-quart pot about ¾ full with water and bring to a boil. Meanwhile, prepare an ice bath in a large bowl with cold water and plenty of ice.
Add the pearl onions to the boiling water and blanch for 1½ minutes. Immediately transfer them to the ice bath with a slotted spoon or small strainer. Cool for a 2 minutes, then drain.
Using a small paring knife, trim a thin slice from the root end of each onion, then slip off the papery skin.

Make the creamed pearl onions

In a small bowl, mix the cornstarch with an equal amount of cold water until smooth to make a slurry.
Pour the heavy cream or coconut milk into a 3-quart saucepan and bring to a gentle simmer over medium heat. Whisk in the cornstarch slurry and cook for about 1 minute, stirring, until the sauce begins to thicken.
Add the peeled onions, salt, pepper, garlic, balsamic vinegar, and thyme. Cover and simmer gently for 15–20 minutes, or until the onions are tender when pierced with the tip of a paring knife.
Stir in a pinch of nutmeg and the Parmesan, if using. Taste and adjust the seasoning before serving.

Notes

Onions can be prepared 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.

Nutrition