"Creamed" Pearl Onions


Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.


  • 2 ¾ cups homemade or low-sodium canned chicken stock, skimmed of fat

  • ¾ cup dry white wine

  • 1 ½ pounds white pearl onions

  • 5 tablespoons all-purpose flour

  • 2 ½ teaspoons fresh thyme leaves

  • ¼ teaspoon freshly ground pepper

  • 1 head roasted garlic

  • 2 tablespoons grated Parmesan cheese


  1. Place stock and wine in a medium pan over high heat. Reduce liquid by half; set aside.

  2. Bring a medium saucepan of water to a boil. Add onions; cook 10 minutes. Drain, and cool. Using a paring knife, remove skins.

  3. Place flour and reduced liquid in the bowl of a food processor. Pulse until combined.

  4. Transfer mixture to a small saucepan; set over medium heat. Whisk constantly until thickened, about 10 minutes. Remove from heat. Stir in 1 1/2 teaspoons thyme and the pepper. Cut off top of garlic head, and squeeze flesh into the sauce; stir to combine.

  5. Place onions and sauce in a 10-inch round baking dish. Sprinkle with Parmesan and remaining teaspoon thyme. Bake until golden on top, about 1 hour 15 minutes. Serve.

Cook's Notes

To roast garlic, wrap head in foil and place in a 400-degree oven for 45 minutes.

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