Anthony Bourdain’s Creamed Pearl Onions Are Keeping Us Warm This Winter
If you’re in search of a heartwarming side dish to elevate your winter meals, look no further than Anthony Bourdain’s Creamed Pearl Onions. This delightful recipe transforms petite pearl onions into a creamy, savory casserole that’s perfect for both cozy weeknight dinners and festive gatherings. The rich béchamel sauce, enhanced with fresh herbs, brings out the natural sweetness of the onions, making this dish a standout at any table. Simple to prepare yet satisfying, it’s bound to become a family favorite, ensuring everyone comes back for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds pearl onions
- 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)
- Kosher salt
- 2 teaspoons black peppercorns
- 2 bay leaves
Instructions
- Preheat your oven to 375°F. Prepare an ice water bath.
- Boil salted water in a large saucepan and blanch the pearl onions for 1-2 minutes until their skins loosen. Transfer to the ice bath.
- Once cooled, drain and peel the onions. In the same saucepan, simmer them in boiling water with black peppercorns and bay leaves for 5-8 minutes until tender.
- In another medium saucepan over low heat, melt butter and stir in flour until slightly browned (about 3 minutes). Gradually whisk in milk and cook until thickened (about 5 minutes). Stir in sage and thyme; season with salt and pepper.
- Pour the béchamel sauce over the drained pearl onions in a baking dish and bake for about 20 minutes until bubbling.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 270
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg