Description
A rich and savory side dish featuring tender pearl onions in a velvety parmesan cream sauce.
Ingredients
- 1 lb pearl onions (fresh or frozen)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/3 cup chicken broth
- 1 teaspoon apple cider vinegar or lemon juice
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon fresh thyme leaves, chopped
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- Pinch of nutmeg
- Salt and freshly ground black pepper to taste
Instructions
- If using fresh onions, trim ends, cut an X in the top, boil for 2 minutes, peel skins. If using frozen, skip peeling.
- Simmer peeled onions in water with bay leaf and peppercorns for 10-12 minutes (fresh) or 6-8 minutes (frozen) until tender. Drain well.
- Melt butter in a saucepan over medium heat; whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth, heavy cream, and vinegar/lemon juice until smooth and thickened.
- Stir in Parmesan cheese, thyme, nutmeg, salt, and pepper.
- Add the drained onions to the sauce and simmer gently for 2 minutes to heat through.
Notes
To make this vegetarian, substitute vegetable broth for the chicken broth. For a gluten-free version, use a gluten-free flour blend for the roux.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 18 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 7g
- Sodium: 285mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: creamed onions, pearl onions, holiday side dish, creamy vegetable side, thanksgiving side