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.
More Onion Dishes
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
How to Make It
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.
The onions can be refrigerated for up to 2 days. Reheat gently.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.