Name: Creamed Pearl Onions
Ingredients: 2 tablespoons Sweet Butter or Butter Olive Oil; 3 cups Pearl Onion, Fresh, Frozen or you can use Jar Aunt Nellie’s; 6 ounces Ham diced small (the Chef uses Black Forest or Tavern); ¼ cup Maple Balsamic Vinegar; ¼ light Brown Sugar; 1 cup Heavy Cream; Cornstarch if needed at the end; ½ cup Dark Raisins marinated in Port Wine or Rum overnight; 2 tablespoons Parsley chopped

Jump to Recipe Print Recipe

Creamed Pearl Onions

5 from 7 votes

Print Recipe

Servings

Ingredients

2 tablespoons Sweet Butter or Butter Olive Oil
3 cups Pearl Onion, Fresh, Frozen or you can use Jar Aunt Nellie’s
6 ounces Ham diced small (the Chef uses Black Forest or Tavern)
¼ cup Maple Balsamic Vinegar
¼ light Brown Sugar
1 cup Heavy Cream
Cornstarch if needed at the end
½ cup Dark Raisins marinated in Port Wine or Rum overnight
2 tablespoons Parsley chopped

Instructions

In a sauté pan or a reduction pan (like the chef used in the video) heat the butter and when hot add the onions, when golden brown, add the ham cubes, vinegar, brown sugar, raisins and cream. Cover and cook for about 15 minutes or however long it takes to coo the onions. Cook for a 15 minutes. As the chef explained in the video if you are using jar onions they will only take a few minutes.
Add the raisins and the parsley and at the end when the onions are cooked thicken the sauce with a little cornstarch ONLY if necessary.

Notes

For the Saucier / Reduction Pan: click here

For the Butter Olive Oil: click here

For the Laser Thermometer: click here

For the Lasagna Pan: click here

About
Latest Posts

Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

Latest posts by Chef Jean-Pierre (see all)