Creamed Pearl Onions


    • 2 lbs pearl onions

    • 1 Cup heavy cream

    • 1/2 Cup homemade or store-bought low-sodium chicken stock

    • 1 Bay leaf

    • Kosher salt

    • Freshly ground black pepper

    • 2 Tbs finely chopped fresh parsley leaves


    • Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a medium pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1-1/2 minutes. Drain onions and run under cool water until cold enough to handle. Peel onions with your fingers and discard peels.

    • Place onions in a medium saucepan and add heavy cream, stock, and bay leaf. Heat over medium-high heat until simmering, then lower heat to maintain a very gently simmer. Cook, stirring occasionally, until cream has reduced to a rich sauce, about 20 minutes. Season to taste with salt and pepper, discard bay leaf, stir in parsley, and serve. If sauce breaks and turns greasy, stir in 2 tablespoons of water and shake pan vigorously over high heat until it comes back together. '


  • Frozen pearl onions can be used in place of fresh. To use frozen onions, cook direct from frozen, skipping step 1.

Yield: Serves 6

Active Time: 10 minutes

Total Time: 30 minutes

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