Creamed Pearl Onions Recipe
I’ll be honest; I had my doubts about making creamed pearl onions for the first time. But the moment the creamy sauce mingled with the delicate sweetness of the onions, I was hooked. This dish brings a rich comforting elegance to the table that’s sure to impress.
Ingredients
- Kosher salt
- Pearl onions
- Black peppercorns
- Bay leaves
- Unsalted butter
- All-purpose flour
- Whole milk
- Sage leaves
- Thyme
Instructions
- Start by boiling a large pot of salted water. Add the pearl onions and blanch them for one to two minutes. This makes peeling a breeze! Transfer them to an ice bath, then trim the root ends and remove the skins.
- Return the peeled onions to a saucepan filled with water, seasoned with black peppercorns and bay leaves. Simmer for about 5-8 minutes until tender. Drain and set them aside.
- Melt butter in a medium saucepan over low heat. Stir in the flour and cook until it forms a bubbling paste. Gradually whisk in the milk, creating a smooth, thick sauce. Add sage and thyme for that unique, fragrant aroma.
- Preheat your oven to 375°F. Arrange the cooked onions in a baking dish and pour the creamy bechamel sauce over them. Bake for 20 minutes until the top starts to brown and the dish is bubbling.
- Remove the dish from the oven and rest for a few minutes before serving. Garnish with extra herbs for a pop of color and enjoy!
Notes
- Blanch for Easy Peeling: The quick blanch technique will save you loads of peeling time! Make sure to use an ice bath.
- Season the Sauce Generously: Creamy dishes like this rely on well-balanced seasoning. Taste as you go to get the flavors just right.
- Don’t Skip the Herbs: Sage and thyme bring a cozy, fragrant depth to the dish that you don’t want to miss.
- Avoid Overcooking: Keep the onions tender but intact by monitoring the simmering time closely.