Anthony Bourdain’s Creamed Pearl Onions Are Keeping Us Warm This Winter
If you’re searching for a heartwarming side dish to elevate your winter meals, look no further than Anthony Bourdain’s Creamed Pearl Onions. This delightful recipe features tender pearl onions enveloped in a rich, creamy béchamel sauce infused with aromatic sage and thyme, making it the perfect accompaniment for family gatherings or cozy weeknight dinners. The combination of subtle sweetness from the onions and savory creaminess creates a dish that feels like a warm hug on your plate. Simple to prepare and utterly delicious, these creamed pearl onions will quickly become a beloved staple at your table.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- 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
- Preheat your oven to 375°F.
- Blanch the pearl onions in boiling salted water for 1-2 minutes, then transfer them to an ice water bath to cool. Peel and trim the onions.
- In fresh water, simmer the peeled onions with peppercorns and bay leaves for 5-8 minutes until tender; drain well.
- In a saucepan over low heat, melt the butter and whisk in the flour until bubbly. Gradually add milk while whisking until thickened (about 5 minutes). Stir in sage and thyme, seasoning with salt and pepper.
- Combine the sauce with the onions in a baking dish and bake for about 20 minutes until bubbling and golden.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg