Note: We generally make this at the holidays so it is sized for a giant meal. You really, really may want to scale it down.
- 4 bags frozen pearl onions
- 1 container chicken broth, 32 oz
- 1/4 cup dry sherry
- 1 bay leaf
- 1 1/2 tbsp cornstarch
- 1 cup whole milk or 2%
- 1 cup heavy cream
- salt and pepper
- 1/4 cup minced fresh chives
- Pinch nutmeg
- Dash sriracha
Bring onions, broth, sherry and bayleaf to boil in 12” nonstick skillet over medium heat. Reduce heat to medium and simmer until liquid evaporates, 12 to 15 minutes; I often just cook this for the first 15 minutes because it seems to take forever to evaporate. In this case then simply drain away the chicken broth with a colander.
Whisk cornstarch and 2 tbsp milk together in small bowl until combined. Stir cream, remaining milk, cornstarch mixture, 1 tsp salt and 1/2 tsp pepper into onions and bring to a boil. Reduce heat to medium low and cook stirring occasionally until sauce is thickened and onions are tender when pierced with tip of paring knife, 8 to 10 minutes.
Off heat stir in chives, nutmeg and a dash sriracha. Remove bay leaf. Season with salt and pepper to taste. Transfer to serving bowl.