Bon Appetit magazine’s “Back of the Napkin” series is by far one of my favorite ways to try new things as a cook! Featuring full flavor recipes short enough to be written on the back of a napkin, these dishes pack a memorable bite and a lasting impression. This week, I’m trying Thomas Keller’s Creamed Pearl Onions.
Originally drafted for the Thanksgiving table, this recipe has quickly become one of my go-to side dishes on the fly. Simple slow roasted pearls and peas with a hint of chives. The best thing about this dish? Thickening the sauce over a slow roasting fire until the pearls are pale golden white and swimming in a thick buttery cream sauce. Mmmm I’m hungry!
- 1/4 cup frozen pearl onions
- 1/4 cup chicken stock
- 1/4 teaspoon granulated sugar
- 2 tablespoons frozen peas
- 1½ tablespoons heavy cream
- Sea salt + fresh cracked pepper
- In a small saucepan over medium heat, simmer the pearls, stock, sugar, salt + pepper until the liquid evaporates.
- Add the peas + cream continuing to simmer over medium heat until the sauce thickens.
- Taste for seasoning, sprinkle with chives + enjoy!