Name: Creamed Onions
Total time: 40 min
Yield: Serves 8 to 10
Ingredients: 4 cups frozen pearl onions; 1 cup low-sodium chicken broth; 1/4 cup dry sherry; 1 teaspoon minced fresh thyme; 1 bay leaf; 1 1/2 teaspoons cornstarch; 1 cup whole milk; 1 cup heavy cream; Salt and pepper; 1/4 cup minced fresh chives; 2 teaspoons lemon juice; Pinch nutmeg

Why This Recipe Works

The problem with creamed onions (small white onions in a creamy sauce) is that they’re often underseasoned, slippery “boiling” onions the size of golf balls, bobbing in a pasty, gloppy sauce. To compound the problem, blanching and peeling fresh onions is a laborious process. We simmered frozen pearl onions in chicken broth and sherry to add flavor. Then we thickened a simple dairy-based sauce with cornstarch for silky texture and balanced earthy nutmeg—a classic in cream sauces—with bright chives and a squeeze of lemon juice.

Before You Begin

Do not thaw the onions before cooking. Use a dry sherry or the onions will be too sweet.

Instructions

Bring onions, broth, sherry, thyme, and bay leaf to boil in 12-inch nonstick skillet over high heat. Reduce heat to medium and simmer until liquid evaporates, 12 to 15 minutes.

Whisk cornstarch and 1 tablespoon milk together in small bowl until combined. Stir cream, remaining milk, cornstarch mixture, 1 teaspoon salt, and ½ teaspoon pepper into onions and bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened and onions are tender when pierced with tip of paring knife, 8 to 10 minutes.

Off heat, stir in 2 tablespoons chives, lemon juice, and nutmeg. Remove bay leaf. Season with salt and pepper to taste. Transfer to serving bowl. Sprinkle with remaining 2 tablespoons chives. Serve.