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


  1. 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.

  2. 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.

  3. Off heat stir in chives, nutmeg and a dash sriracha. Remove bay leaf. Season with salt and pepper to taste. Transfer to serving bowl.