Creamed Onions with Thyme and Sage

For chef Dean Fearing, these creamy onions, spiked with fresh herbs and nutmeg, have a melt-in-your-mouth lusciousness similar to mashed potatoes. Using large onions, which are easiest to peel and chop, makes the dish much simpler to prepare than the standard pearl-onion version.


Slideshow:  More Onion Dishes


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  • Servings: 12

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  • 2 tablespoons unsalted butter
  • 4 large onions (about 2 pounds), cut into 1-inch dice
  • 1 1/2 teaspoons chopped thyme
  • 1 1/2 teaspoons chopped sage
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon freshly ground white pepper
  • 1 1/2 cups heavy cream
  • Salt

How to make this recipe

  1. In a large skillet, melt the butter. Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 30 minutes. Add the thyme, sage, nutmeg and white pepper and cook, stirring, for 2 minutes. Add the cream and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 5 minutes. Season with salt, transfer to a bowl and serve.

Make Ahead

The onions can be refrigerated for up to 2 days. Reheat gently.

Contributed By Published November 2007

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