Creamed Pearl Onions

It's a good mail day when a cooking magazine arrives in the mailbox.  Yes, it's the little things that make me happy.  :)  I always do a quick skim of the magazine, but then I take a deeper dive on the week ends when I have more time.  One of my favorite Saturday afternoon activities is just sitting back with a cup of tea and going through cookbooks and cooking magazines.  This past Saturday brought snow to Denver, so it was a great time for me to catch up on cooking magazines since I had fallen so behind!  The Thanksgiving issue of Bon Appetit featured an interview with Thomas Keller, and Thomas Keller shared his mother's recipe for creamed pearl onions.  

Thomas Keller initially started out as a back-up chef working for his mom, who was a restauranteur.  Since then, Thomas Keller has been awarded three Michelin stars for two of his restaurants, and his pistachio macaron at the Bouchon Bakery in New York was the best macaron I've ever had.  He's a talented chef who knows good food.  When I saw his mom's recipe in Bon Appetit,  I had a feeling it would be a good one, and it looked so very simple.  

This was my first time cooking pearl onions.  One of the many things that I love about getting my Door to Door Organics boxes is that it makes me try things that I normally wouldn't cook.  When I saw that pearl onions were in my box for the week, I was happy to finally try cooking them!  These creamed onions were simple and delicious.  The onions become tender and are served in a nice, thick, and creamy sauce.  This makes a great side dish during the holidays, but it is also an elegant side dish that you could even serve with pork or salmon dishes.  I'm sure you could even use frozen pearl onions so you could avoid the hassle of peeling, too.  Enjoy!

Creamed Pearl Onions

Yields 4 servings

Ingredients:

2 cups peeled pearl onions

2 cups chicken stock

1 1/2 tsp. granulated sugar

1/4 tsp. sea salt

2/3 cup heavy cream

1 tbsp. minced chives

Salt and pepper, to taste

Directions:

Combine the pearl onions, chicken stock, sugar, and salt in a medium saucepan over medium heat.  Simmer until all of the liquid has evaporated and the onions have become tender, about 15 to 20 minutes.  Then, add the heavy cream and cook until the cream has thickened.  Stir in the chives and season with salt and pepper before serving.  

Source: Thomas Keller and his mom