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Creamed Pearl Onions with Sage and Thyme

Creamed pearl onions with sage and thyme cooked until tender, then coated in a velvety cream-and-Parmesan sauce. Includes crispy-fried sage leaves for a glossy, savory finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Frozen pearl onions
  • 2 bag (14 oz) frozen pearl onions, thawed
Creamy base and aromatics
  • 3 tbsp butter
  • 1 tbsp fresh sage, chopped
  • 0.5 whole leaves for garnish
  • 1 tsp fresh thyme leaves
  • 2 tbsp all-purpose flour
  • 0.75 cup chicken broth
  • 0.75 cup heavy cream
Seasoning and cheese
  • 0.25 cup grated Parmesan
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.06 tsp nutmeg Pinch

Equipment

  • 1 cast iron skillet

Method
 

Fry sage and start onions
  1. Melt the butter in a large skillet, then fry a few whole sage leaves for 30 seconds until crisp and set aside. Watch for edges to turn darker and crackly.
  2. Add the pearl onions to the skillet and cook for 8-10 minutes until lightly golden. Stir occasionally so they brown evenly.
Build the cream sauce
  1. Stir in the chopped sage, thyme, and all-purpose flour, then cook for 1 minute. The flour should smell toasted and look slightly dry.
  2. Whisk in the chicken broth and heavy cream, then simmer for 6-8 minutes until thick and the onions are tender. The sauce should coat the onions and cling to the spoon.
Season and serve
  1. Stir in the grated Parmesan, salt, white pepper, and nutmeg. Mix until the cheese melts and the sauce turns glossy.
  2. Top with the crispy sage leaves and serve warm. Garnish so the leaves stay crisp on top.

Notes

For the smoothest sauce, whisk the broth and cream in thoroughly after adding the flour so no lumps form. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on low, adding a splash of broth or cream if the sauce thickens. Freezing is not recommended because cream sauces can separate when thawed. If you want a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less rich).