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These delectable creamed pearl onions are poised to become a treasured tradition at your family gatherings. Tender soft pearl onions are bathed in a rich, buttery sauce infused with the subtle tang of vegan sour cream, its creamy hue heightened by a sprinkle of fresh thyme, fragrant parsley, and a pinch of peppery depth. Serve this savory dish with high-quality bread on the side to complement its rich flavors.
Creamed Pearl Onions [Vegan]
Vegetable oil?
- Three 10-ounce bags of pearl onions, ideally pre-peeled and ready for use.
- Three to four tablespoons of a neutral-tasting oil such as olive oil, coconut oil, or vegan butter.
- 1 cup vegetable broth
- 1/2 cup vegan sour cream
- 1/2 teaspoon thyme leaves
- Two teaspoons of fresh parsley, with additional leaves reserved for garnishing purposes.
- Salt and pepper, to taste
Preheating your oven to 375°F (190°C), let’s begin by peeling the pearl onions, removing any excess papery skin.
- To cook pre-peeled pearl onions, start by filling a large pot with water and bringing it to a boil. Trim the very tips off each onion, then submerge them in the boiling water for exactly 40 seconds to re-cook their outer layers. Following this blanching step, quickly transfer the onions to a bowl of ice-cold water to halt the cooking process and preserve their delicate texture. Peels should remove effortlessly.
- Heat a generous amount of oil or vegan butter in a spacious pan over medium heat, allowing the mixture to reach a gentle simmer. Add sliced onions to the pan and permit them to cook until they develop a rich golden-brown hue.
- Add vegetable broth, a dollop of sour cream, and stir in your choice of fresh herbs, seasoning with salt and pepper to taste.
- Allow the mixture to cook slowly over a gentle heat until the cream sauce has reached a desired consistency and thickened.
- Garnish with fresh parsley. Serve.
