Posted by: marthabernie | December 16, 2013


Not my mom…Chef Thomas Keller’s mother! Bon Appetit Magazine devoted a page to the well known American chef in the November issue. The chef-owner of The French Laundry, Per Se and Bouchon was asked about the Thanksgiving meal he prepares in the French Laundry kitchen each year, and he said it would not be complete without his mother’s recipe of Creamed Pearl Onions. It’s easy and follows below.


2 cups peeled pearl onions
2 cups light chicken stock
1-1/2 teaspoons sugar
1/2 teaspoon kosher salt
2/3 cups cream
1 plus tablespoons minced chives

Combine onions, stock, sugar and salt in a medium saucepan. Simmer until all liquid has evaporated and onions are tender. Add cream and cook until thick. Stir in chives and season to taste.

They are WONDERFUL if you like onions!

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