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Creamed Pearl Onions with Sage

  • Yield: 4 1x


  • 4 cups water
  • 1/4 tbs coarse salt
  • 1 bag (10 ounce) pearl onions, unpeeled
  • 1 tbs unsalted butter
  • 1 tbs all-purpose flour
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 tsp freshly grated nutmeg
  • 4 sprigs fresh sage (OR 1/2 tsp dried sage)
  • 1 tbs fresh parsley or sage (chopped OPTIONAL GARNISH)


  1. Bring the water to a boil in a large saucepan.
  2. Add the onions and cook until just tender, about 12 minutes.
  3. Remove the onion to a bath of ice water.
  4. Drain the onions and trim the root end with a paring knife.
  5. Squeeze the onion from the stem end and pop the onion out of the skin.
  6. Let dry on a paper-towel-lined-baking sheet.
  7. Melt the butter in a small saucepan over medium heat.
  8. Add the flour and whisk until the mixture bubbles slightly but has not started to brown, about 1-2 minutes.
  9. Slowly whisk in the cream/milk.
  10. Raise heat to medium-high and bring to a boil, whisking frequently.
  11. Stir in the salt, nutmeg, and sage.
  12. Reduce the heat to low and cook, stirring occasionally until thickened, 12-15 minutes.
  13. Stir in the onions and cook over low heat until heated through, 5-10 minutes.
  14. Garnish with parsley or sage leaves when serving.


Source: Martha Stewart

  • Category: Side Dish
  • Cuisine: American


  • Calories: 152.25
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