Creamed Pearl Onions

The Food Lab

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Creamed Pearl Onions
  • Yield:Serves 6
  • Active time:10 minutes
  • Total time:30 minutes
This recipe appears in:
The Food Lab: Two Pearl Onion Recipes

[Photographs: J. Kenji Lopez-Alt]

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

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 pounds pearl onions (see note above)
  • 1 cup heavy cream
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley leaves

Directions

  1. 1.

    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.

  2. 2.

    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.

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