Go Back

Creamed Pearl Onions with Sage and Thyme

Creamed pearl onions with sage and thyme—thawed pearl onions simmered in a velvety cream sauce with Parmesan and a light nutmeg note. Finished with crisp fried sage leaves for extra aroma and a glossy, spoonable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Frozen pearl onions
  • 2 bag (14 oz each) frozen pearl onions Thawed
  • 0.25 salt Included below as a separate ingredient
Butter and herbs
  • 3 tbsp butter
  • 1 tbsp fresh sage Chopped, plus whole leaves for garnish
  • 1 tsp fresh thyme leaves
Cream sauce
  • 2 tbsp all-purpose flour
  • 0.75 cup chicken broth
  • 0.75 cup heavy cream
  • 0.25 cup grated Parmesan
Seasonings
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.06 tsp nutmeg Pinch

Equipment

  • 1 cast iron skillet

Method
 

Fry sage, cook onions
  1. Melt the butter in a large skillet over medium heat, then fry a few whole sage leaves for 30 seconds until crisp and set aside for topping.
  2. Add the thawed pearl onions and cook for 8-10 minutes, stirring occasionally, until lightly golden.
Thicken the cream sauce
  1. Stir in the chopped sage, thyme, and all-purpose flour, then cook for 1 minute to remove the raw flour taste.
  2. Whisk in the chicken broth and heavy cream, then simmer for 6-8 minutes until thick and the onions are tender, stirring as needed.
Finish and serve
  1. Stir in the grated Parmesan, salt, white pepper, and nutmeg until smooth and evenly coated.
  2. Top with the crispy sage leaves and serve warm.

Notes

For the smoothest sauce, whisk the broth and cream in right after the flour cooks and simmer until it coats the back of a spoon. Refrigerate leftovers in a covered container up to 3 days; rewarm gently on the stovetop with a splash of broth if needed. Freezing is not recommended because cream sauces can separate. For a dairy-light option, substitute half-and-half for heavy cream and use a reduced amount of Parmesan.