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Creamed Tri-Color Pearl Onions
By Chef Tom Fraker

Creamed Tri-Color Pearl Onions


1/3 pound each Pearl Onions use White Gold and Red Pearl Onion variety (1 pound total)
1 cup Heavy Cream
1 tablespoon Italian Parsley chopped
2 cloves Peeled Garlic minced
Organic Grinder Garden Herb Sea Salt to taste
Organic Grinder Rainbow Peppercorns to taste
1 cup Chicken Broth


To peel the pearl onions, boil them in water for about 2 minutes.

Drain and place in ice water to stop the cooking.

Now they should peel fairly easily.

To cook the onions, put them in a medium size pot with the cream, parsley and garlic and cook over medium heat.

Season with salt and pepper.

Cover and simmer for 10 minutes.

Remove cover and add the chicken broth.

Continue cooking for about 5 minutes or until sauce thickens slightly. Adjust seasonings and serve.


For a thicker sauce, slowly add a cornstarch slurry while stirring, but be careful because it can thicken in a hurry.