Ingredients
Method
- If using fresh pearl onions, score a small "X" on the root end of each onion. Blanch in boiling water for 30 seconds, then transfer to an ice bath. Once cooled, slip skins off and set aside. If using frozen, thaw completely and pat dry with paper towels.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the pearl onions and cook for 4-5 minutes, stirring occasionally, until lightly golden. Add the minced garlic and thyme and cook for 30 seconds until fragrant. Remove onions from the pan and set aside.
- In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the 3 tablespoons of flour and cook for 1 full minute, whisking constantly, until the mixture turns slightly golden.
- Slowly pour in the ½ cup of chicken broth, whisking continuously until smooth. Then slowly whisk in the ¾ cup of whole milk and ½ cup of heavy cream, adding a little at a time and whisking to remove any lumps.
- Increase heat to medium-high and bring the sauce to a gentle simmer, stirring often, for about 3-4 minutes until it thickens to a velvety consistency.
- Season with ¼ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Taste and adjust seasoning as needed.
- Add the pearl onions back into the skillet and stir to coat. Reduce heat to low and simmer together for 5 minutes so the onions absorb the sauce.
- Garnish with 2 tablespoons of fresh chopped parsley and serve warm.
Nutrition
Notes
Make Ahead: This dish can be made up to 1 day in advance. Cool completely, cover, and refrigerate. Reheat gently on the stovetop over low heat, stirring often, and add a small splash of cream or broth to restore the sauce's creamy consistency.
Lighter Option: For a lighter but still nutritious version, you can swap the heavy cream for half-and-half and use low-sodium chicken broth. Pearl onions are naturally a good source of Vitamin C and fiber, so this dish is more nutritious than it looks!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the cream sauce will separate upon reheating.