Anthony Bourdains Creamed Pearl: 5 Irresistible Secrets

Savory Anthony Bourdain’s Creamed Pearl Onions Delight

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Preheat the oven to 375°F. Prepare an ice water bath by filling a bowl with cold water and ice. Bring a large saucepan of water to a boil, adding 1 tablespoon of salt. Blanch the pearl onions for 1 to 2 minutes until the skins loosen, then transfer them to the ice bath to cool. Drain, pat dry, and trim off the root ends before pinching off the skins.
Simmer the onions by adding the black peppercorns and bay leaves to the saucepan of water. Bring to a boil again, then add the peeled onions. Simmer over moderately high heat until just tender, about 5 to 8 minutes. Drain well, pat dry, and place the onions in a 9- x 13-inch baking dish.
Make the cream sauce by melting the butter in a medium saucepan over moderately low heat. Stir in the flour, cooking for about 3 minutes until bubbling and slightly colored. Gradually whisk in the milk, simmering for about 5 minutes until the sauce is thick enough to coat the back of a spoon. Stir in the sage and thyme, seasoning generously with salt and pepper.
Pour the rich cream sauce over the onions, ensuring they are well coated. Bake for 20 minutes, until bubbling and the edges are just starting to brown beautifully. Allow the dish to stand for 5 minutes before serving.