Go Back

Creamed Pearl Onions with Sage and Thyme

Creamed pearl onions with sage and thyme are simmered until tender, then coated in a thick, velvety cream sauce with Parmesan. Frying sage leaves first adds a crisp, fragrant garnish on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen pearl onions, thawed
  • 2 bags (14 oz each) pearl onions thawed
Butter
  • 3 tbsp butter
Fresh sage
  • 1 tbsp fresh sage, chopped
  • 1 whole sage leaves for garnish set aside after frying
Fresh thyme
  • 1 tsp fresh thyme leaves
All-purpose flour
  • 2 tbsp all-purpose flour
Chicken broth
  • 3 cup chicken broth Use 3/4 cup
Heavy cream
  • 3 cup heavy cream Use 3/4 cup
Grated Parmesan
  • 1 cup grated Parmesan Use 1/4 cup
Salt
  • 0.5 tsp salt Use 1/2 tsp
White pepper
  • 0.25 tsp white pepper Use 1/4 tsp
Nutmeg
  • 0.06 tsp nutmeg pinch

Equipment

  • 1 cast iron skillet

Method
 

Fry sage and start the onions
  1. Melt butter in a large skillet over medium heat, then fry a few whole sage leaves for 30 seconds until crisp and set aside.
  2. Add pearl onions and cook 8-10 minutes until lightly golden, stirring occasionally for even browning.
Make the creamy sauce
  1. Stir in chopped sage, thyme, and flour, then cook for 1 minute until the flour smell cooks off and the mixture looks slightly pasty.
  2. Whisk in chicken broth and heavy cream, then simmer 6-8 minutes until thick and the onions are tender.
  3. Stir in Parmesan, salt, white pepper, and nutmeg until the sauce turns smooth and glossy.
Serve
  1. Top the creamed onions with the crispy sage leaves and serve warm.

Notes

For the best texture, thaw the frozen pearl onions fully and don’t skip the flour step—cooking it for 1 minute helps the sauce thicken without tasting like raw flour. Store leftovers in the refrigerator up to 3 days; rewarm gently in a skillet with a splash of broth or cream if needed. This can be frozen up to 1 month, though the cream sauce may slightly separate when reheated. For a lighter option, replace heavy cream with half-and-half (sauce will be slightly thinner).