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Creamed Pearl Onions with Sage and Thyme

Creamed pearl onions with sage and thyme—simmered in chicken broth and heavy cream until velvety, then finished with Parmesan for a glossy coating. Crispy fried sage leaves add crunch and fragrance right before serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

frozen pearl onions, thawed
  • 2 bags (14 oz each) frozen pearl onions, thawed Thaw before cooking so they brown evenly.
butter
  • 3 tbsp butter
fresh sage
  • 1 tbsp fresh sage Chopped for the sauce plus a few whole leaves for crisping.
fresh thyme leaves
  • 1 tsp fresh thyme leaves
all-purpose flour
  • 2 tbsp all-purpose flour
chicken broth
  • 0.75 cup chicken broth
heavy cream
  • 0.75 cup heavy cream
grated Parmesan
  • 0.25 cup grated Parmesan
salt
  • 0.5 tsp salt
white pepper
  • 0.25 tsp white pepper
nutmeg
  • 1 nutmeg Pinch.

Equipment

  • 1 cast iron skillet

Method
 

Crisp the sage and brown the onions
  1. Melt the butter in a large skillet and fry a few whole sage leaves for 30 seconds until crisp, then set them aside.
  2. Add the pearl onions and cook for 8-10 minutes until lightly golden.
Make the creamy sauce
  1. Stir in the chopped sage, thyme, and all-purpose flour, then cook for 1 minute.
  2. Whisk in the chicken broth and heavy cream, then simmer for 6-8 minutes until thick and the onions are tender.
Finish and serve
  1. Stir in the grated Parmesan, salt, white pepper, and nutmeg until evenly combined.
  2. Top with the crispy sage leaves and serve warm.

Notes

For the smoothest sauce, keep the simmer gentle once the broth and cream are added so it thickens without separating. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a skillet over low heat with a splash of broth or cream if needed. Freezing isn’t recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).