5 Ingredients or Fewer

Garlicky Creamed Wild Onions

March 23, 2015
5 Ratings
Author Notes

This sauce is a quadruple threat in my book: creamy, aromatic, sweet, and garlicky. It's great on just about anything, but I like to pour it over pasta, meat, or chicken. It's also equally delicious eaten straight out of the pan, all on its own. —Melina Hammer

  • Serves 2
Ingredients
  • 2 bunches wild onions, rinsed and roots trimmed (ramps or scallions also work)
  • 1 tablespoon butter
  • 1 clove garlic, grated on a microplane
  • 2/3 cup heavy cream
  • Sea salt and freshly cracked pepper, to taste
In This Recipe
Directions
  1. Sauté onions in the butter over medium-high heat until they soften, about 5 to 7 minutes. Use tongs to turn them, making sure all their surfaces get direct contact with the hot pan. (They should retain their bright greenness, but a little char adds depth and texture.)
  2. Stir in garlic and cook until fragrant, another 2 to 3 minutes.
  3. Add cream into pan. There should be a good bit of bubbling upon contact. Give it a good stir, then let the onions cook for a few more minutes, until liquid reduces slightly. Season with salt and pepper.
  4. Serve immediately, scraping sides of pan with a rubber spatula to get out all the creamy goodness.

See what other Food52ers are saying.

  • epicharis
    epicharis
  • Melina Hammer
    Melina Hammer
  • flgirl
    flgirl
When she's not writing, cooking, styling, and shooting her forthcoming cookbook - out Spring 2022 with Ten Speed Press - Melina makes food look its best for the New York Times, Eating Well, Edible, and other folks who are passionate about real food. She grows heirloom+native plants and forages wild foods at her Hudson Valley getaway, Catbird Cottage. There, Melina prepares curated menus to guests seeking community, amidst the robust flavors of the seasons.

4 Reviews

flgirl June 20, 2015
This was an amazing recipe...and ohhh that sauce! I want to put it on everything! If I say I licked the pan, well, just don't judge me. Deal?
 
Author Comment
Melina H. June 20, 2015
So pleased you enjoyed it! Riiight?? You know my blog is called Licking the Plate for a good reason… :D
 
epicharis April 18, 2015
I assume this recipe has no comments because everyone who made it fell into a fit of gibbering ecstasy and left their homes to worship the traveling god of garlicky creamed wild onions. I just finished making this and I think it oh never mind I need to sell all my worldly possessions.
 
Author Comment
Melina H. April 21, 2015
Thank you so much for this lovely comment. I agree! You made my day.