Creamed Pearl Onions
These flavorful Creamed Pearl Onions are simmered in a silky cream sauce with a touch of nutmeg, bright chives, and a squeeze of lemon. They’re the perfect side dish for Spring or Easter dinner!
Prep Time 2 minutes
Cook Time 24 minutes
Total Time 26 minutes
Servings 8 servings
- 4 cups frozen pearl onions
- 1 ¼ cup low-sodium chicken broth
- 1 teaspoon minced fresh thyme
- 1 bay leaf
- 1 ½ teaspoons cornstarch
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper
- ¼ cup minced fresh chives
- 2 teaspoons lemon juice
- Pinch nutmeg
In a 12-inch nonstick skillet over high heat, bring onions, broth, thyme, and bay leaf to a boil. Reduce to medium and simmer until liquid has evaporated about 12-14 minutes.
In a small bowl use a fork to combine cornstarch and 1 tablespoon milk. To the pan add remaining milk, cream, cornstarch mixture, 1 teaspoon salt, and ½ teaspoon pepper. Bring to boil, then reduce heat to medium-low and continue to cook, stirring occasionally, until sauce thickens and onions are tender about 8-10 minutes.
Remove pan from heat and stir in 2 tablespoons chives, lemon juice, and nutmeg. Remove bay leaf and season with salt and pepper to taste. Transfer creamed pearl onions to serving bowl and sprinkle with remaining chives. Serve immediately.
Calories: 135kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 36mg | Potassium: 116mg | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 2.9mg | Calcium: 59mg | Iron: 0.1mg