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
cups pearl onions
cups vegetable stock
teaspoons kosher salt
cup cashew cream
tablespoon minced chives
- 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.
- In a medium saucepan, simmer onions, stock, salt, and sugar until liquid has evaporated and onions are tender.
- Add cream and cook until thickened. Garnish with chives and adjust seasoning.