Description
A comforting side dish featuring tender pearl onions simmered in a rich and creamy sauce flavored with fresh sage and thyme. Perfect for adding a touch of elegance and warmth to any meal.
Ingredients
Scale
Ingredients
- 2 tablespoons unsalted butter
- 1 pound fresh pearl onions, peeled
- 1 1/2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 1/4 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Blanch Onions: Bring a pot of water to a boil. Add the pearl onions and blanch them for 1 minute to loosen the skins.
- Peel Onions: Drain the onions and transfer them immediately to an ice bath to cool. Once cooled, trim the root ends and gently squeeze to remove the skins.
- Sauté Onions: In a large skillet, melt the unsalted butter over medium heat. Add the peeled onions and sauté for about 10 minutes, stirring frequently until they turn golden and start to soften.
- Add Herbs and Cream: Stir in the fresh chopped sage and thyme. Pour in the heavy cream and bring the mixture to a gentle simmer over medium heat.
- Simmer Until Tender: Reduce the heat to low and continue cooking the onions, stirring occasionally, until they are tender and the cream has thickened, about 15 to 20 minutes.
- Season and Serve: Season the creamed onions with kosher salt and freshly ground black pepper to taste. Optionally garnish with extra chopped herbs and serve warm.
Notes
- Fresh pearl onions can be substituted with frozen pearl onions if fresh are unavailable; just thaw before use.
- Be careful not to boil the cream too vigorously to avoid curdling.
- This dish pairs beautifully with roasted meats or holiday dinners.
- For a lighter version, substitute half-and-half or milk, but the sauce will be less rich.
