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Everyone who tastes these becomes obsessed with them, and even more obsessed with how dead simple the recipe is. So instead of cooking, peeling, then recooking those tiny pearl onions and then adding cream and cooking them and essentially using up lots of valuable other-side-dish time, I just roast sliced onions and then add cream towards the end. The cream caramelizes on top of the onions and makes them extra crazy sweet. Thank me later!
1½ pounds yellow onions
5 sprigs thyme
3 tablespoons olive oil
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ cup heavy cream
Simple and full of flavor!
Peel, toss, roast, enjoy.
One pot, one sheet pan, many happy bellies.
What's better than garlicky, buttery, tender chicken and crispy potatoes?
