Creamy Pearl Onions in Rich Herb Cream Sauce
Tender pearl onions braised in a luxurious cream sauce with fresh herbs, garlic, and warm nutmeg. This elegant side dish transforms humble onions into a sophisticated accompaniment perfect for holiday dinners or special occasions. The gentle simmering process creates silky onions bathed in a velvety sauce that's rich without being heavy. A classic technique of blanching makes peeling the pearl onions effortless, while the optional cornstarch thickening lets you customize the sauce consistency to your preference.
Ingredients
- 30 ounces raw unpeeled pearl onionssmall shallots1:1substitute
different flavor profile
- 2 cups heavy cream
- 3 dried bay leaves
- 2 tablespoons fresh flat leaf parsley, chopped
- 2 garlic cloves, smashed but not chopped
- ½ teaspoon nutmeg, freshly grated
- 1 teaspoon salt
- ⅛ teaspoon white pepper
- 1 cup chicken stock
- 1 tablespoon corn starch
Instructions
- 1
Bring 4 quarts of water to a boil and add pearl onions with skins
- 2
Boil for three minutes then drain and plunge into ice water bath
- 3
Cut root end off each onion and pinch other end to pop onions out of skins
- 4
Place peeled onions in 4 quart pan with cream, bay leaves, parsley, garlic, nutmeg, salt and white pepper
- 5
Cook covered over medium low heat for ten minutes, stirring occasionally
- 6
Remove cover and add chicken stock, simmer for five minutes or until thickened and onions are tender
- 7
If needed for thicker sauce, mix cornstarch with water and slowly add to hot mixture
- 8
Remove garlic and bay leaves, season with salt and pepper to taste
- 9
Serve immediately
Tips
The ice water bath stops the cooking process and makes the onions much easier to peel by loosening the skins.
Don't skip removing the garlic cloves and bay leaves before serving as they're only for flavoring the sauce.
The cornstarch slurry is optional - only use if you prefer a thicker sauce consistency.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently on stovetop with a splash of cream if needed.
Can be made up to 2 hours ahead and reheated gently before serving.
Serve immediately while hot as a side dish for roasts, steaks, or holiday meals.
Common Mistakes
Don't skip the ice bath or onions will be difficult to peel
Keep heat at medium-low to prevent cream from breaking
Remove garlic and bay leaves before serving to avoid unpleasant surprises
Substitutions
different flavor profile
FAQ
Can I use frozen pearl onions instead of fresh?
Yes, but skip the blanching step and add them directly to the pan. They may release more water, so simmer longer to reduce the sauce.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on the stovetop, adding cream if the sauce seems too thick.
Can I make this dairy-free?
Substitute coconut cream for heavy cream and use vegetable stock. The flavor will be different but still delicious.