Anthony Bourdain’s Creamed Pearl Onions Are Keeping Us Warm This Winter
Cozy up this winter with Anthony Bourdain’s Creamed Pearl Onions, a delightful dish that wraps you in warmth and comfort. The tender sweetness of pearl onions combined with a rich bechamel sauce creates a party of flavors that will impress family and friends alike. Perfect as a side for holiday feasts or an easy weeknight dinner, these creamy onions bring nostalgia and joy to any gathering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Side
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds pearl onions
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 2.67 cups whole milk
- 6 sage leaves (finely chopped)
- 0.5 teaspoon thyme (finely chopped)
- Kosher salt
- 2 teaspoons black peppercorns (plus ground pepper for seasoning)
- 2 bay leaves
Instructions
- Prepare the onions: Blanch pearl onions in salted boiling water for 1-2 minutes until skins loosen, then cool in an ice bath.
- Simmer the onions: In fresh water, simmer peeled onions with peppercorns and bay leaves for 5-8 minutes until tender.
- Make the sauce: Melt butter, whisk in flour to create a roux, then gradually add milk while stirring until thickened. Mix in sage, thyme, salt, and pepper.
- Combine and bake: Pour sauce over onions in a baking dish, bake at 375°F for 20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg