Description

If you’re searching for a comforting side dish that radiates warmth and love, look no further than Anthony Bourdain’s Creamed Pearl Onions. This delightful recipe features tender pearl onions enveloped in a rich and creamy béchamel sauce, seasoned with aromatic sage and thyme. It’s perfect for cozy weeknight dinners or festive family gatherings, bringing a touch of elegance and comfort to your table. Easy to prepare and versatile enough to pair with a variety of mains, these creamed pearl onions are sure to become a favorite at your holiday feasts.

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
Black peppercorns for seasoning

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Instructions

Preheat the oven to 375°F. Prepare an ice water bath.
Boil a large pot of salted water; blanch the pearl onions for 1-2 minutes until skins loosen. Transfer to ice water, cool, peel.
In fresh boiling water with black peppercorns and bay leaves, simmer peeled onions until tender (5-8 minutes). Drain.
For the béchamel: Melt butter in a saucepan; whisk in flour until bubbling (about 3 minutes). Gradually add milk, stirring until thickened (5 minutes). Stir in herbs, salt, and pepper.
Combine béchamel sauce with pearl onions in a baking dish; bake for 20 minutes until bubbly.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 7g
Sodium: 350mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg