Creamed Pearl Onions with Sage and Thyme is a rich, herbaceous side dish that feels both comforting and sophisticated. Tender pearl onions are gently simmered in a velvety cream sauce infused with aromatic sage and thyme. This recipe is a timeless addition to a Thanksgiving spread, holiday dinner, or a cozy winter meal.
Why You’ll Love This Recipe
I love how this dish transforms humble pearl onions into something luxurious. The combination of fresh herbs and cream brings out the natural sweetness of the onions without overpowering them. It’s quick enough for weeknight meals, but elegant enough for entertaining. Plus, it’s naturally gluten-free and low in carbs, making it a great option for various dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
1 pound fresh pearl onions, peeled
1 1/2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1 1/4 cups heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
I start by blanching the pearl onions: I bring a pot of water to a boil, add the onions, and blanch them for 1 minute. Then I drain and shock them in an ice bath to make peeling easier.
Once peeled, I melt butter in a large skillet over medium heat and sauté the onions for about 10 minutes, stirring often, until they’re golden and starting to soften.
I stir in the chopped sage and thyme, then pour in the heavy cream and bring the mixture to a gentle simmer.
I reduce the heat to low and let the onions cook, stirring occasionally, until they’re very tender and the cream has thickened — about 15 to 20 minutes.
I season the dish with salt and pepper, then serve it warm. Sometimes I add a little extra chopped herb on top for a fresh finish.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: 180 kcal
Variations
I sometimes add a splash of white wine before the cream for a little acidity and depth.
For a richer flavor, I replace half the butter with pancetta or bacon bits and sauté them with the onions.
I’ve also made this dish with frozen pearl onions — just thaw them before using.
If I want a slightly thicker sauce, I add a teaspoon of flour or cornstarch when I sauté the onions.
For a vegan version, I use plant-based butter and cashew cream instead of dairy.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the onions in a saucepan over low heat, stirring occasionally. If the cream sauce thickens too much, I add a splash of milk or cream to loosen it. I don’t recommend freezing, as the texture of the cream sauce can change.
Related Recipes:
- Pumpkin Sage Pancakes with Blackberry Sauce
- Creamy Butternut Squash Gnocchi with Sausage
- Oxtail Bourguignon
FAQs
What’s the easiest way to peel pearl onions?
I blanch them in boiling water for 1 minute, then transfer them to an ice bath. After that, I trim the root end and simply squeeze — the skins slip right off.
Can I use dried herbs instead of fresh?
Yes, I use about one-third the amount when substituting dried herbs. So for this recipe, I’d use 1/2 teaspoon dried sage and about 1/3 teaspoon dried thyme.
Can I make this dish ahead of time?
Yes, I often make it a day in advance and reheat it gently on the stove. The flavors even deepen overnight.
What type of cream should I use?
I use heavy cream because it creates the richest, most luxurious sauce. Half-and-half will work, but it won’t be as thick.
Are creamed pearl onions gluten-free?
Yes, this recipe is naturally gluten-free since I don’t use flour or thickeners — just cream and herbs.
Conclusion
Creamed pearl onions with sage and thyme is one of those dishes that’s both nostalgic and elegant. I love how simple it is to prepare, yet it delivers bold, comforting flavors that complement any main course. Whether I’m hosting a holiday dinner or making something special on a quiet night in, this creamy side dish always brings warmth and sophistication to the table.
📖 Recipe:
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Creamed Pearl Onions with Sage and Thyme
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamed pearl onions with sage and thyme is a rich, comforting side dish featuring tender pearl onions in a velvety cream sauce infused with aromatic herbs. Perfect for holiday meals or cozy winter dinners, it’s naturally gluten-free and low in carbs.
Ingredients
2 tablespoons unsalted butter
1 pound fresh pearl onions, peeled
1 1/2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1 1/4 cups heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
- Bring a pot of water to a boil. Add the pearl onions and blanch for 1 minute.
- Drain the onions and transfer them to an ice bath to cool. Peel the onions by trimming the root end and squeezing the skin off.
- In a large skillet, melt the butter over medium heat. Add the peeled onions and sauté for about 10 minutes, stirring often, until golden and slightly softened.
- Stir in the chopped sage and thyme. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Reduce the heat to low and cook the onions, stirring occasionally, until tender and the cream thickens, about 15 to 20 minutes.
- Season with kosher salt and freshly ground black pepper to taste. Garnish with extra chopped herbs if desired, and serve warm.
Notes
Add a splash of white wine before the cream for extra depth.
For a richer version, sauté pancetta or bacon with the onions.
Frozen pearl onions can be used—just thaw them first.
For a thicker sauce, add a teaspoon of flour or cornstarch while sautéing the onions.
To make it vegan, substitute plant-based butter and cashew cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a splash of milk or cream if needed.
Not recommended for freezing due to cream texture changes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
