Anthony Bourdain’s Creamed Pearl Onions Are Keeping Us Warm This Winter
Indulge in the warmth of Anthony Bourdain’s Creamed Pearl Onions, a comforting side dish that brings elegance to your winter meals. This easy-to-make recipe features tender pearl onions enveloped in a luscious homemade béchamel sauce, infused with aromatic sage and thyme. Perfect for family dinners or festive gatherings, these creamy onions are sure to become a staple on your table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- 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 and black pepper for seasoning
Instructions
- Preheat the oven to 375°F. Blanch the pearl onions in boiling salted water for 1-2 minutes until their skins loosen, then transfer to an ice bath. Peel off the skins and trim the ends.
- In a saucepan, simmer the peeled onions with black peppercorns and bay leaves until just tender, about 5-8 minutes. Drain and pat dry.
- For the béchamel sauce, melt butter in a medium saucepan over low heat. Whisk in flour until golden and bubbling. Gradually add milk, stirring until thickened (about 5 minutes). Stir in sage and thyme, seasoning with salt and pepper.
- Combine the onions with the sauce in a baking dish and bake for about 20 minutes until bubbly and slightly browned.
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg