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.
Course Side Dish
Keyword creamed, pearl onions, Thanksgiving
Prep Time 15minutes
Cook Time 10minutes
1 1/2poundspearl onions
1cupfull fat canned coconut milk
White pepperor black, but the white disappears nicely
1-2teaspoonsBalsamic vinegar or Balsamic syrup
1teaspoonfresh chopped thyme leaves
2tablespoonsgrated Parmesan cheese or vegan cheesy sprinkle
Fill a medium pot (4-5 quart) 3/4 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, 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 then to cool for a few minutes, then drain. To peel, slice off the root end of the onion and slip off the outer skin.
Add cornstarch and water to a small bowl and stir until smooth. Add coconut milk to a smaller pot (about 3 quarts) and bring to a boil. When milk is boiling, add the cornstarch and whisk into the milk. The coconut milk should start to thicken up. Cook for about 1 minute to get rid of any raw taste. Turn heat to low and add onions, salt, pepper, garlic, Balsamic and thyme. Cook onions, covered for a few minutes until onions are tender when pierced through. Add nutmeg to serve and Parmesan (optional)
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 boiled onions. They may take just a little longer to cook.