Bourdain Creamed Pearl Onions (Printable View)
Pearl onions in a creamy, herbed béchamel baked until golden—rich, savory, and perfect for elegant meals.
# Ingredient List:
→ Main Ingredients
01 -
2 pounds pearl onions
02 -
4 tablespoons unsalted butter
03 -
0.25 cup all-purpose flour
04 -
2.67 cups whole milk
05 -
6 sage leaves, finely chopped
06 -
0.5 teaspoon thyme, finely chopped
07 -
Kosher salt, to taste
08 -
Black pepper, freshly ground, to taste
# Preparation Steps:
01 -
Preheat the oven to 375°F. Blanch pearl onions in boiling salted water for 1–2 minutes until skins loosen. Transfer onions to an ice bath to cool, then peel and trim the ends.
02 -
Place peeled onions in a saucepan with water, a few black peppercorns, and bay leaves. Simmer until just tender, about 5–8 minutes. Drain and pat the onions dry.
03 -
In a medium saucepan over low heat, melt the butter. Whisk in flour and cook until lightly golden and bubbling. Gradually add milk, whisking constantly until thickened, about 5 minutes. Incorporate sage and thyme, then season with kosher salt and black pepper.
04 -
Evenly coat the onions with béchamel sauce in a baking dish. Bake at 375°F for 20 minutes, until the mixture is bubbling and the top is lightly browned.
# Supplementary Details:
01 -
For maximum flavor, use fresh herbs and ensure onions are well dried before combining with the sauce to prevent dilution.