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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 for a glossy finish. Crisp fried sage leaves and fresh thyme add a fragrant, savory top note.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Frozen pearl onions
  • 28 oz frozen pearl onions Thawed
Aromatics and dairy
  • 3 tbsp butter
  • 1 tbsp fresh sage Chopped
  • 0.25 sage leaves Whole leaves for garnish
  • 1 tsp fresh thyme leaves
  • 3 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
  • 0.25 tsp nutmeg Pinch

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the thickest, clingy sauce, whisk broth and cream together before adding and keep the simmer at a steady bubble (not a rolling boil). Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently on the stovetop with a splash of cream or broth. Freeze not recommended due to the cream sauce texture. For a dairy-light option, use half-and-half and a reduced-fat Parmesan, and note the sauce may be slightly thinner.