- 4 cups frozen pearl onions
- 1 cup low-sodium chicken broth
- 1/4 cup dry sherry
- 1 teaspoon minced fresh thyme
- 1 bay leaf
- 1 1/2 teaspoons cornstarch
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper
- 1/4 cup minced fresh chives
- 2 teaspoons lemon juice
- Pinch nutmeg
Adapted from cookscountry.com
1. Bring onions, broth, sherry, thyme, and bay leaf to boil in 12-inch nonstick skillet over high heat. Reduce heat to medium and simmer until liquid evaporates, 12 to 15 minutes.
2. Whisk cornstarch and 1 tablespoon milk together in small bowl until combined. Stir cream, remaining milk, cornstarch mixture, 1 teaspoon salt, and ½ teaspoon pepper into onions and bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened and onions are tender when pierced with tip of paring knife, 8 to 10 minutes.
3. Off heat, stir in 2 tablespoons chives, lemon juice, and nutmeg. Remove bay leaf. Season with salt and pepper to taste. Transfer to serving bowl. Sprinkle with remaining 2 tablespoons chives. Serve.
COOK IN BROTH FROM FROZEN: Cooking frozen pearl onions in seasoned chicken broth both thaws and flavors the onions, greatly improving their taste.
FINISH WITH DAIRY: We skip the gloppy white sauce and finish the onions in a combination of milk and cream (plus a little cornstarch to prevent breaking).