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Creamed Pearl Onions with Sage and Thyme

Creamed pearl onions with sage and thyme are simmered until tender, then coated in a velvety cream-Parmesan sauce. This stovetop method includes crisp fried sage leaves for a fragrant, glossy finish.
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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: 445
Ingredients Equipment Method Notes

Ingredients
  

Frozen pearl onions
  • 2 bag (14 oz) frozen pearl onions, thawed
Butter and herbs
  • 3 tbsp butter
  • 1 tbsp fresh sage, chopped
  • 0.25 whole sage leaves for garnish
  • 1 tsp fresh thyme leaves
Creamy sauce
  • 2 tbsp all-purpose flour
  • 0.75 cup chicken broth
  • 0.75 cup heavy cream
  • 0.25 cup grated Parmesan
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.125 tsp nutmeg

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: thaw the pearl onions fully so they brown evenly instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently on the stovetop with a splash of broth or cream. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.