How To Make Easy Pearl Onions In Cream Sauce

Spoon full of Easy Pearl Onions In Cream Sauce

How To Make Easy Pearl Onions In Cream Sauce

Course Side Dish

Cuisine vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 185kcal

Author Living Vegan Staff

Ingredients

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

Instructions

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.

Notes

If you want an even thicker sauce, you can mix 1-1/2 tsp of arrowroot powder (or cornstarch) along with 1 tbl of broth in a small bowl. Then add to the skillet. It should thicken fairly quickly.

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