Ingredients
Equipment
Method
Crisp the sage and start the onions
- Melt the butter in a large skillet over medium heat, then fry a few whole sage leaves for 30 seconds until crisp and set aside. Watch for bubbling around the edges and a darker, crisp texture.
- Add the thawed pearl onions and cook for 8-10 minutes until lightly golden. Stir occasionally so the onions pick up color without drying out.
Make the creamy sauce
- Stir in the chopped sage, thyme leaves, and all-purpose flour, then cook for 1 minute. The mixture should look slightly paste-like and fragrant.
- Whisk in the chicken broth and heavy cream, then simmer for 6-8 minutes until thick and the onions are tender. The sauce should coat the onions and cling to a spoon.
- Stir in the grated Parmesan, salt, white pepper, and nutmeg. Keep stirring until the seasoning is evenly distributed and the sauce stays smooth.
Finish and serve
- Top with the crispy sage leaves and serve warm. Add them right before serving so they stay crisp.
Notes
For the creamiest texture, whisk the flour with the butter/spices for the full 1 minute before adding liquids, then simmer until the sauce visibly thickens and coats the onions. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stovetop with a splash of broth or cream if needed. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner but still flavorful).