Ingredients
Equipment
Method
Fry sage and start the onions
- Melt the butter in a large skillet over medium heat. Fry a few whole sage leaves for 30 seconds until crisp, then set aside.
- Add the thawed pearl onions to the skillet and cook for 8-10 minutes, stirring occasionally, until lightly golden. Keep the heat at medium to avoid browning the butter.
Make the creamed sauce
- Stir in the chopped sage, thyme, and the all-purpose flour, then cook for 1 minute. The mixture should smell fragrant and look slightly paste-like.
- Whisk in the chicken broth and heavy cream, then simmer for 6-8 minutes until thick. Stir often so the sauce stays smooth as it reduces.
Finish and serve
- Stir in the grated Parmesan, salt, white pepper, and a pinch of nutmeg. Cook for 30-60 seconds just to meld the flavors.
- Top the creamed pearl onions with the reserved crispy sage leaves and serve warm. Spoon the onions and sauce directly into a serving dish for the glossiest coating.
Notes
Pro tip: keep the sage garnish separate until the end so it stays crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet over low heat with a splash of broth or cream if needed. Freezing is not recommended because cream sauces can break upon thawing. For a lighter version, use half-and-half instead of heavy cream and add Parmesan off the heat to reduce separation.