Thursday, December 08, 2011

Thanksgiving Recipes: Creamed Onions with Thyme and Sage

You probably know by now that I'm a sucker for anything in a cream sauce. So what's not to love about creamed onions? These Creamed Onions with Thyme and Sage are so simple to make but pack great flavor.

Since I use frozen pearl onions these require next to no effort. The most time-consuming part is chopping the herbs. And the recipe gets bonus points for being make-ahead friendly.

Creamed Onions with Thyme and Sage
Adapted from Food and Wine

2 tablespoons unsalted butter
1 bag frozen pearl onions
1 1/2 teaspoons chopped thyme
1 1/2 teaspoons chopped sage
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground pepper
1 1/2 cups heavy cream

In a large skillet, melt the butter. Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 30 minutes. Add the thyme, sage, nutmeg and white pepper and cook, stirring, for 2 minutes. Add the cream and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 5 minutes. Season with salt, transfer to a bowl and serve.

Make Ahead - The onions can be refrigerated for up to 2 days. Reheat gently.
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  1. This looks delicious. I've never tried creamed onions but this looks like it would be perfect for my Christmas dinner table!

  2. You know I'm not a fan of onions, but this looks fantastic, even to me!! The sauce looks/sounds amazing!! Maybe I'll give it a go next year...if nothing else I can spoon the sauce over turkey or mashed potatoes :)

  3. what a gorgeous and inventive dish.

  4. This sounds really delicious. Thanks.


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