Here’s a classic, elegant way to make Pearl Onions in Cream Sauce—perfect as a side dish for beef, chicken, or holiday meals.
🧅 Pearl Onions in Cream Sauce
Ingredients (serves 4–6)
- 1 lb (450 g) pearl onions
- 2 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic, minced (optional)
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- 1 tsp Dijon mustard (optional)
- Salt & pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Onions
- If using fresh pearl onions, trim the root ends and blanch them in boiling water for 2–3 minutes.
- Drain and immediately transfer to ice water. Peel the skins off. (Frozen pearl onions can be used directly.)
2. Sauté the Onions
- In a skillet, heat butter and olive oil over medium heat.
- Add the peeled onions and cook for 5–7 minutes, stirring occasionally, until lightly golden.
- If using garlic, add and sauté for 1 minute more.
3. Make the Cream Sauce
- Add the broth to the skillet and simmer for 5 minutes until onions are tender.
- Stir in heavy cream and Dijon mustard (if using).
- Simmer 3–5 minutes until sauce thickens slightly.
- Season with salt and pepper to taste.
4. Serve
- Transfer to a serving dish and sprinkle with chopped parsley.
- Serve warm as a side dish to meat or poultry.
⭐ Tips
- For extra richness, add 1–2 tsp of butter at the end.
- For herb variation, add thyme or tarragon while simmering.
- Can be made ahead of time—just reheat gently before serving.
If you want, I can also give a bacon-wrapped version, a wine-infused version, or a vegetarian-friendly variation with mushrooms.
Do you want me to give one of those?
