Creamed Pearls | If you’re a loyal reader of this blog, you’ll know we love us some pearl onions. We just stare at them on the counter, admiring their hypnotic awesomeness. So we never thought we could make them better, but then Bruin was like, “Why don’t you put them in that signature cream mix you make? Voila! Revolutionary dog idea. Proud human father.
If you like creamed spinach – or creamed anything for that matter – you’ll love this. It’s doesn’t taste too oniony and the combo of the pearl’s natural sweetness, cheeses and cream spices erupts the flavor volcano.
* You can saute the pearl onions ahead of time and warm them back up in the cream mix.
- Sweet Pearl (or Boiler) Onions - 25
- All-Purpose Flour - 2 tablespoons
- Butter - 4 tablespoons
- Heavy Cream - 1 cup
- Milk - ½ cup
- Sour Cream - 1 heaping tablespoon
- Swiss Cheese - ¾ cup, finely grated
- Parmigiano-Reggiano - ¼ cup, finely grated
- Garlic - 1 clove, grated
- Thyme - 5 sprigs
- Dried Bay Leaf - 1
- Chicken Bouillon - ¼ teaspoon
- Nutmeg - ¼ teaspoon
- Sumac - ¼ teaspoon
- White Pepper - ⅛ teaspoon
- Salt - 1 teaspoon
- Fill the mixing bowl up with warm water and soak the onions for 30 minutes (this will make them easier to peel).
- After 30, go ahead and peel them by slicing off the ends and removing the outer skin.
- Cut each one in half lengthwise and pick out the innermost layer.
- Then place the onion halves cut-side down and thinly slice them.
- Also grate your cheeses.
- Melt 2 tablespoons of the butter with the thyme in the cast-iron over medium-low.
- Toss in the pearls and ¾ teaspoons of the salt (don't forget to add the salt early or you'll brown the onions!).
- Saute the onions for 14 minutes, stirring every now and then, until they are softened.
- Meanwhile, over medium heat, warm up the cream, milk, bay leaf, chicken bouillon, nutmeg, sumac, white pepper and the last of the salt in the saucepan.
- Let it come to a simmer and reduce it by a third - about 15 minutes - whisking it occasionally so it doesn't scald on the bottom.
- When the onions are done, trash the thyme sprigs, and pour the onions out onto a paper towel.
- Wipe the cast-iron clean, put it back over medium heat and toss in the last 2 tablespoons of butter.
- When the butter is melted, toss in the garlic and saute it for 30 seconds.
- Then sprinkle in the flour and whisk it continuously for about 2 minutes to make a light blonde roux.
- Now while whisking, go ahead and slowly pour the reduced cream mix from the saucepan into the roux and whisk until it's all incorporated.
- Then fold the onions in and let it all cook together for just 1 minute until the onions warm through.
- Then take the pan off the heat, trash the bay leaf, and stir in both cheeses and the sour cream.
- Mix it all together well and season to taste with salt. Creamy goodness!
* Watch your cream & milk mix and make sure it doesn't boil over!
* Grated swiss cheese goes great with pearl onions. Who knew?!
* If you want a looser version of this recipe, just don't reduce the cream mix as much.
* Serve these babies with anything you'd serve creamed spinach with.
* Learn more about pearl onions in our Tip: Use Pearl Onions feature.