Pearl Onions in Cream Sauce

To peel the onions, bring 4 quarts of water to a boil and add onions (including skin).

Bring back to a boil and boil for three minutes. Drain and immediately plunge onions into an ice water bath. Drain and cut the root end off of each onion; then pinch the other end and the onion will pop right out of their skins. Discard skins.

Place onions in a 4 quart pan along with cream, bay leaves, parsley, garlic, nutmeg, salt and pepper. Over medium low heat, cook covered for ten minutes stirring a few times during the cooking process. Mixture should be somewhat thickened.

Remove cover and add in chicken stock and simmer for five minutes or more until the mixture has thickened and onions are tender. (Note: If the mixture is not thick enough for your taste, however the onions are fully cooked, mix a tablespoon of corn starch with 2 teaspoons of water and slowly add to hot onion mixture until desired consistency is achieved. This step is only necessary if you like a thick cream sauce.)

Discard the smashed garlic and bay leaves and season with salt and pepper to taste.

Serve immediately.

Equipment Needed

Spice Level:

Dietary

Allergens