Creamed Pearl Onions

"A thanksgiving side dish, pearl onions in a country style cream sauceAn alternate view"
  • 20 ounces frozen pearl onions, thawed
  • 1 2/3 cups half-and-half
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons cornstarch, optional
  • 1/4 cup water, optional
  • kosher salt and freshly ground pepper, to taste
  1. In a large saucepan or Dutch oven, whisk together pearl onions, half-and-half and butter over medium heat.
  2. Season with salt and pepper, nutmeg, mustard powder and garlic powder, then cook for 10-12 minutes, stirring frequently until thickened.
  3. Stir in chicken broth and cook for another 5-10 minutes, or until absorbed and thickened.
  4. Optional: whisk cornstarch into 1/4 cup water to create a slurry, then stir into mixture and cook for another 5 minutes, or until desired consistency is reached.
  5. Taste and adjust seasoning, if necessary. Serve hot and enjoy!

Print Friendly, PDF & Email