I have been wanting to do this post for How To Make Easy Pearl Onions In Cream Sauce for awhile now. I’m so excited for you to try this incredibly simple, but flavorful side dish. Perfect for the holidays … or any day! Let me show you how to make it!
While you could certainly use fresh pearl onions, blanching them first to remove the skins…frozen is soooo much easier and more readily available.
I heat them for a few minutes in a saute pan over medium heat just to get the process started.
To the pan, add coconut milk (from a can that you have vigorously shaken first). The cans tend to separate liquids from solids.
Add one whole garlic clove, seasonings and chopped fresh parsley.
Cover and cook for 10-15 minutes, stirring occasionally and taking care not to let that milk boil over!
Remove the cover and bring to a boil. Add vegetable broth as it becomes thicker continually, but slowly, until the onions are fork tender. Just before serving, reduce it down to the creaminess level you prefer.
Serve warm and garnish the dish with a sprig of fresh parsley.
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How To Make Easy Pearl Onions In Cream Sauce
- 14.5 oz. Bag of Frozen Pearl Onions
- 1 c Canned Coconut Milk
- 1 tbsp Parsley chopped
- 1 clove Garlic peeled, but left whole
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3/4 c Vegetable Broth more or less as needed to thin until the onions are fully cooked
- Bay Leaf optional
- Arrowroot Powder or Cornstarch optional, to thicken even further
- In a skillet over medium heat, add one bag (usually 14-16 oz.) of frozen pearl onions. Cook just until they are defrosted.
- Shake a can of coconut milk and add about 1 cup (give or take) to the onions.
- Add a whole garlic clove (we'll remove it later), the parsley and seasonings. Bay leaf is a nice optional add-in if you have it handy.
- Reduce heat. Cover and cook for 10-15 minutes until the onions begin to soften.
- Uncover and bring to a boil. Add as much (or as little) of the broth as it takes to keep the milk mixture loose enough to continue boiling the onions. We want fork-tender.
- Just before serving, boil until the milk mixture thickens.
- Serve with a garnish of fresh parsley.