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Creamed Onions with Coconut Milk

Coconut Milk replaces cream in this deliciously rich side dish, and adds a depth of flavor that you’ll enjoy even without dairy restrictions.
TIME
15 minutes to assemble
15-20 minutes to cook
Total time: 30-35 minutes
YIELD
Serves 4-6
INGREDIENTS
1 1/2 lbs pearl onions or small boiling onions
4 oz smoked bacon, diced
1/2 teaspoon fresh thyme
1/2 bay leaf
1-13.5 oz can Coconut Milk
2 tablespoons sherry
1/2 teaspoon salt
Fresh cracked pepper
DIRECTIONS
Step 1
Blanch pearl onions for 3 minutes and slightly bigger boiling onions 5 minutes, in boiling salted water. Drain and shock in ice water. Peel onions, by cutting off bottom root (leave a bit on) and the skins will peel right off.
Step 2
Meanwhile, fry bacon until crisp in a medium skillet. Remove bacon to paper towels with a slotted spoon and set aside.
Step 3
Remove all but two tablespoons bacon grease from skillet. Add onions, thyme and bay leaf. Cook until fragrant, about 1-2 minutes. Add Coconut Milk, sherry, salt and pepper to taste. Bring to a boil; reduce to a simmer and cover. Cook until onions are just soft (15-20 minutes). Remove bay leaf and stir in reserved bacon. Serve.
TEST KITCHEN TIP:
This dish can be made 2-3 days ahead and gently warmed up in a skillet before serving.

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