Side Dish
4 servings
10 minutes
25 minutes
Chef Tom Fraker
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
Melissa's Spice Grinders, Garden Herb Sea Salt to taste
Melissa's Spice Grinders, 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.
