Thomas Keller Goes Vegan: Creamed Pearl Onions

By • February 1, 2017 0 Comments

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Author Notes: I left many things behind when I decided to go plant-based, except one thing. It was a recipe I saw scribbled on a napkin in Bon Appetit magazine. It was Thomas Keller's Creamed Pearl Onions. I knew I could "veganize" (it's not a word...but it should be) it, but wondered if it would be as rich, as sinful, as soul-crushingly smooth and buttery and utterly brilliant. And it is! Slather this on thick slices of warm crusty bread or serve it at your next dinner party as a side. Just try not to eat it all with a spoon before your guests arrive.

note: cashew cream needs to be prepared in advance. soak 2-cups of cashews overnight the day before. Then pulse in a blender so that the cashews are covered by about 1-ince of water, approximately 3-cups. Chill in refrigerator to thicken before use.
Noelle Destries

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Serves 4

  • 2 cups pearl onions
  • 2 cups vegetable stock
  • 1.5 teaspoons sugar
  • .5 teaspoons kosher salt
  • 2/3 cup cashew cream
  • 1 tablespoon minced chives
  1. Add pearl onions to pot of boiling water for a minute or two, drain, and then place in ice bath. Trim tips off onions, and then squeeze to pop off skins.
  2. In a medium saucepan, simmer onions, stock, salt, and sugar until liquid has evaporated and onions are tender.
  3. Add cream and cook until thickened. Garnish with chives and adjust seasoning.

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