Creamed Onions with Coconut Milk


  • 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

Coconut Milk replaces cream in this deliciously rich side dish, and adds a depth of flavor that you’ll enjoy even without dairy restrictions.


  • 15 minutes to assemble
  • 15-20 minutes to cook
  • Total time: 30-35 minutes


  • Serves 4-6


  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.
  2. Meanwhile, fry bacon until crisp in a medium skillet. Remove bacon to paper towels with a slotted spoon and set aside.
  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.

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