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Creamed Pearl Onions with Sage and Thyme

Creamed pearl onions are simmered in a smooth milk-and-cream sauce with fresh sage and thyme. This stovetop side dish finishes with tender onions coated in a thick, savory sauce.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (16 oz) pearl onions frozen
  • 4 cups water
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 tbsp sage chopped fresh
  • 1 tsp thyme fresh leaves
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 3-quart saucepan

Method
 

  1. Bring the water to a boil in a 3-quart saucepan over high heat.
  2. Add the frozen onions and simmer for 5 to 7 minutes, until tender.
  3. Drain the onions and set them aside.
  4. Melt the butter in the same saucepan over medium heat.
  5. Stir in the flour and cook for 1 minute, stirring constantly.
  6. Gradually whisk in the milk and heavy cream.
  7. Simmer for 3 to 5 minutes, whisking often, until the sauce is smooth and thick enough to coat a spoon.
  8. Stir in the onions, sage, thyme, salt, and pepper.
  9. Cook gently for 2 minutes, until the onions are heated through.

Notes

Whisk the milk and cream in gradually to keep the sauce smooth. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a dairy-free variation, use plant-based butter, milk, and cream.