My healthy, plant-based version of Creamed Onions is a decadent side dish with sweet pearl onions, a rich, creamy cashew sauce, and toasted breadcrumbs.
- 3 cups Pearl onions
- 2 cups Vegetables soup
- 2 tablespoons Chopped chives, divided
- ½ teaspoon Ground black pepper
- ¼ teaspoons Nutmeg
- ½ cups Breadcrumbs
- ½ teaspoon Paprika (optional)
- FOR THE SAUCE:
- 1 cup raw cashew nuts
- 1 teaspoon Lemon juice
- 1 cup Vegetable Milk
- ½ teaspoon Salt
Fill a large pot with water and let it begin to boil while you cut the stems from each of the onions.
When the water boils, add the onions and keep boiling for 3 minutes. Drain them immediately and run cold water over them or transfer them to a bowl filled with ice water. Wash this pot – we will use it again.
Once the onions are cool enough to handle, take each onion, cut off the tips using kitchen shears and squeeze to remove the skins.
Using the same saucepan, add the vegetable broth and the peeled onions. Bring to a boil then simmer. Cover and simmer the onions for 15-20 minutes until most of the broth is absorbed and the onions are very soft. You can leave some stock in the bottom of the pan (up to ½ inch is fine). This will help the sauce thin out a bit.
While the onions are simmering, prepare the sauce by adding the cashews, plant milk, lemon juice and salt to a blender or food processor. Blend until smooth.
Preheat the oven to 4250ºF (220ºC).
When the onions are cooked, add the sauce and 1 tbsp chopped chives, ground black pepper and nutmeg (or a few gratings of whole nutmeg) to the pan and mix well. Taste and adjust seasoning if necessary.
Transfer the onions to a small baking dish (mine was 10 ½ x 7 inches). Garnish with remaining chives, breadcrumbs and paprika if using. Place the onions, uncovered, in the oven and bake for 10-15 minutes until everything starts to bubble a little and the breadcrumbs are toasted.