Creamed Onions Alla Vodka

Step 1

Cookone 14–16-oz. bag frozen pearl onions用一个大平底锅,沸腾saltedwater according to package directions. Drain, reserving ½ cup onion cooking liquid.

Step 2

Heat2 Tbsp. extra-virgin olive oiland2 Tbsp. unsalted butterin a medium saucepan over medium. Cook6 garlic cloves, finely chopped, stirring often, until fragrant and golden, about 1 minute. Add3 Tbsp. double-concentrated tomato pasteand½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltand cook, stirring occasionally, until paste is brick red and beginning to stick to bottom of pan, about 4 minutes.

Step 3

Pour2 Tbsp. vodkainto saucepan, stirring and scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring constantly, until vodka is mostly evaporated, about 30 seconds. Stir in ¼ cup onion cooking liquid. Reduce heat to low and gradually stream in½ cup heavy cream, whisking constantly until incorporated.

Step 4

Add onions and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltto sauce. Partially cover and cook, stirring occasionally, until sauce is slightly thickened, about 2 minutes. Remove from heat, add2 oz. Parmesan, coarsely grated (about 1½–2 cups), and stir until melted and incorporated (sauce will thicken slightly). Thin with more onion cooking liquid 1 Tbsp. at a time if needed until glossy. Taste sauce and season with more salt if needed.

Step 5

Transfer creamed onions to a shallow dish; sprinkle withfreshly ground pepper.

Do ahead:Creamed onions can be made 1 day ahead. Let cool; cover and chill. Reheat, covered, in a medium saucepan over medium-low, stirring occasionally and adding a splash of water if needed, just until heated through.