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Pearl Onion Gratin with Parmesan, Savory & Thyme

Scott Phillips

Servings: eight.



  • 2 lb. frozen pearl onions, thawed
  • 1 cup heavy cream
  • 3 4-inch sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. unsalted butter, melted
  • 1 cup coarse fresh breadcrumbs
  • 1/4 cup freshly, finely grated Parmigiano Reggiano
  • 1/2 tsp. dried savory leaves, crumbled

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 55
  • Sodium (mg): 380
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Protein (g): 5


  • Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.

    Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

    Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper.

    Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.


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Reviews (4 reviews)

  • MarieBe | 11/23/2020

    This was easy and really terrific. We made a half recipe for our "Thanksgiving for 2" this year - used one bag of frozen petite onions. We did not melt the butter, just buttered the dish and dotted the rest on top. Turned up the heat at the end, which got the top brown and crunchy.

  • boatbrown | 10/24/2011

    This is so fantastic! We tried it last year at Thanksgiving, and my family has requested it return to the table . . . sending me through my stacks of reserved magazines to find it. It's delicious and creamy, and is a lovely side with the other traditional Thanksgiving flavors. I reprised it at Christmas last year - it really set off the flavors of a standing rib roast and green beans. Don't fret that the onions will be too strong - give this one a try!

  • bmgrsgjag3 | 12/18/2010

    Makes creamed onions easy! And so delicious.....we serve them at thanksgiving. I think it's going to become thego to creamed onion recipe for the holidays!

  • EmilioRM | 11/24/2009

    Great dish!! We made this for a dinner party and it was a hit. Now it's a favourite of ours. I rave about it all the time.

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