I will be the first to admit that I am thankful that Thanksgiving is over. To be honest, I am tired of eating. As much as I love cooking, and eating for that matter, I’m officially stuffed. This past week was packed full of fun, however. Lots of great family time loaded with great conversations, fun games and movies with the kids, and we even made it to mass at Holy Hill. I will also admit that this was probably the Â most prepared I have been when it came to the Thanksgiving meal. I had prepared everything the night before so all I had to focus on was the turkey, and well, that was a piece of cake. I made too much as usual. I was not turned on by my Asian style brussel sprouts by any means, but there was one thing that I really loved, and it was these creamed pearl onions. They were super scrumptious so I thought I would share them with you. These are great for any holiday meal, or heck, a perfect side dish during the week.
Let’s get started.
- 3 slices of quality smoked bacon, cut into one inch slices
- 14 oz bag of frozen pearl onions
- 1/2 pint of heavy whipping cream
- 2 cloves of roasted garlic, mashed
- 1 tbsp sherry wine
- 1/4 tsp ground nutmeg
- pinch of cracked black pepper
- pinch of salt, to taste
Start by cooking the bacon in a sauce pan, and cook until crisp. Place on a paper lined plate to drain any excess bacon grease. Reserve about half tablespoon of the bacon grease. Toss in the pearl onions, and give a good stir. Cook for about three minutes, then add in the heavy whipping cream and mashed garlic.
Cook on medium heat, stirring occasionally until the cream reduces in half, about 10-15 minutes. Once reduced, add in the sherry wine, nutmeg, salt, and pepper, and give another good stir. Cook for another fives minutes, then stir in the bacon and serve.
These onions were out of this world. They had this great smokey flavor from Nueske’s bacon, and just were perfectly creamy. I hope you enjoy!