Spoon full of Easy Pearl Onions In Cream Sauce

How To Make 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 4 servings
Calories 185kcal
Author Living Vegan Staff


  • 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.


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.


Serving: 1serving | Calories: 185kcal | Carbohydrates: 11.4g | Protein: 2.4g | Fat: 14.6g | Saturated Fat: 12.8g | Sodium: 456mg | Potassium: 457mg | Fiber: 2.1g | Sugar: 5.9g | Calcium: 10mg | Iron: 1.3mg