Description
This winter, indulge in the comforting flavors of Anthony Bourdain’s Creamed Pearl Onions. This delightful side dish features tender pearl onions enveloped in a rich béchamel sauce infused with aromatic sage and thyme. Perfect for festive gatherings or cozy family dinners, it warms the soul and elevates any meal. The combination of creamy textures and savory herbs makes this dish a must-try for anyone seeking comfort food that’s simple yet impressive. Serve it alongside roasted meats or as part of a vegetarian feast to impress your guests and create lasting memories around the table.
Ingredients
Scale
- Kosher salt
- 2 pounds pearl onions
- 2 teaspoons black peppercorns (plus ground pepper for seasoning)
- 2 bay leaves
- 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)
Instructions
- Preheat your oven to 375°F and prepare an ice water bath.
- Blanch pearl onions in boiling salted water for 1 to 2 minutes until skins loosen; transfer to the ice bath to cool, then peel.
- In fresh water with peppercorns and bay leaves, simmer peeled onions until tender (5 to 8 minutes), then drain.
- In a medium saucepan, melt butter over low heat; whisk in flour until bubbling, then gradually add milk while stirring until thickened (about 5 minutes). Stir in sage, thyme, salt, and pepper.
- Combine cooked onions with béchamel sauce in a baking dish; bake for about 20 minutes until bubbling and edges are golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg