Creamed Onions Alla Vodka

Steps

1. 1

   Bring a large saucepan of water to a boil and salt it. Add the frozen pearl onions and cook according to the package directions.

2. 2

   Drain the onions, reserving ½ cup of their cooking liquid.

3. 3

   In a medium saucepan over medium heat, heat the olive oil and butter.

4. 4

   Add the finely chopped garlic. Cook, stirring often, until fragrant and golden, about 1 minute.

   Start 1-minute timer
5. 5

   Add the tomato paste and ½ tsp Diamond Crystal salt or ¼ tsp Morton kosher salt. Cook, stirring occasionally, until the paste is brick red and beginning to stick to the bottom of the pan, about 4 minutes.

   Start 4-minute timer
6. 6

   Pour in the vodka, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook, stirring constantly, until the vodka is mostly evaporated, about 30 seconds.

   Start 30-second timer
7. 7

   Stir in ¼ cup of the reserved onion cooking liquid.

8. 8

   Reduce the heat to low. Gradually stream in the heavy cream, whisking constantly until incorporated.

9. 9

   Add the cooked onions and ½ tsp Diamond Crystal salt or ¼ tsp Morton kosher salt. Partially cover and cook, stirring occasionally, until the sauce is slightly thickened, about 2 minutes.

   Start 2-minute timer
10. 10

    Remove the saucepan from the heat. Add the grated Parmesan and stir until melted and incorporated; the sauce will thicken slightly.

11. 11

    If needed, thin the sauce with more reserved onion cooking liquid, 1 tbsp at a time, until glossy. Taste and season with more salt if needed.

12. 12

    Transfer the creamed onions to a shallow dish and sprinkle with freshly ground pepper.

13. 13

    For make-ahead storage, let the onions cool, cover, and chill for up to 1 day. To reheat, warm them covered in a medium saucepan over medium-low heat, stirring occasionally and adding a splash of water if needed, just until heated through.