Author's Notes: This simple combination of onions in chicken stock with heavy cream is about as no fuss as you can get. The cream reduces into a luscious, velvety sauce, and all it takes to season is a little salt and pepper. To make it really easy, we use frozen pearl onions, so if you can open a package, you can make this lovely dish!

Thanksgiving Creamed Onions Print Recipe

Ingredients:

  • 1 14oz. Bag of Frozen Birds Eye White Pearl Onions
  • 1 16oz. Container of Heavy Cream
  • ½ Cup Chicken Stock
  • 1 Tsp. of Thyme, Plus a Few Sprigs for Garnish
  • Salt and Pepper to Taste

Preparation:

  1. Defrost the pearl onions and place in a 10” fry pan along with the chicken stock. Cook over medium heat until the onions are fully defrosted.
  2. When the broth has cooked off, add the heavy cream to the pan. Bring to a low simmer. Add thyme and season with salt and pepper.
  3. Simmer until the cream has thickened into the sauce of desired consistency. Taste and reseason as necessary.
  4. Garnish with a few sprigs of thyme and enjoy!