Thomas Keller Goes Vegan: Creamed Pearl Onions
Noelle Destries
Photo by Noelle Destries
- Serves
- 4
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.
Ingredients
- 2 cup pearl onions
- 2 cup vegetable stock
- 1.5 teaspoon sugar
- .5 teaspoon kosher salt
- 2/3 cup cashew cream
- 1 tablespoon minced chives
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Directions
- Step 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.
- Step 2
In a medium saucepan, simmer onions, stock, salt, and sugar until liquid has evaporated and onions are tender.
- Step 3
Add cream and cook until thickened. Garnish with chives and adjust seasoning.