Creamed Pearl Onions and Fennel with Crispy Spiced Breadcrumbs

A luxurious side dish combining tender pearl onions and fennel in a rich cream sauce, topped with a crispy, zesty breadcrumb mixture featuring orange zest, Parmesan, and herbs. Perfect for special occasions or holiday meals.

8 servings

1 hr 40 min

Published October 4, 2025

Ingredients

•4 tablespoons unsalted butter
•1 large fennel bulb
•2 bags frozen pearl onions
•1¼ teaspoons Kosher salt
•1⅓ cups heavy cream
•1 whole orange zest
•1 cup panko breadcrumbs
•½ cup Parmesan
•⅓ cup flat-leaf parsley
•¼ teaspoon black pepper
•¼ teaspoon red pepper flakes

Cooking Instructions

1.
Position rack in middle of oven and preheat to 400ºF. Brush a 2-qt. gratin or baking dish, preferably oval or rectangular, with 1/2 Tbsp. butter.
5 min
2.
Cut fennel bulb and stems into 1/4" pieces. Finely chop 2 Tbsp. fennel fronds; set aside.
10 min
3.
Combine onions, fennel bulb and stems, 1/4 tsp. salt, and 3/4 cup water in a large saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, cover, and simmer 5 minutes. Drain onion mixture, pat dry, and transfer to prepared dish.
15 min
4.
Bring cream and 1/2 tsp. salt to a boil in a small saucepan over medium-high heat, then pour over onion mixture. Bake 15 minutes.
20 min
5.
Meanwhile, combine orange zest, breadcrumbs, cheese, parsley, black pepper, red pepper flakes, reserved fennel fronds, 1/2 tsp. salt, and remaining 3 1/2 Tbsp. melted butter in a medium bowl.
10 min
6.
Remove onion mixture from oven and top with breadcrumb mixture. Return to oven and continue baking until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25-30 minutes. Let rest 10 minutes before serving.
40 min

Cooking Instructions

Position rack in middle of oven and preheat to 400ºF. Brush a 2-qt. gratin or baking dish, preferably oval or rectangular, with 1/2 Tbsp. butter.

5 min

Cut fennel bulb and stems into 1/4" pieces. Finely chop 2 Tbsp. fennel fronds; set aside.

10 min

Combine onions, fennel bulb and stems, 1/4 tsp. salt, and 3/4 cup water in a large saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, cover, and simmer 5 minutes. Drain onion mixture, pat dry, and transfer to prepared dish.

15 min

Bring cream and 1/2 tsp. salt to a boil in a small saucepan over medium-high heat, then pour over onion mixture. Bake 15 minutes.

20 min

Meanwhile, combine orange zest, breadcrumbs, cheese, parsley, black pepper, red pepper flakes, reserved fennel fronds, 1/2 tsp. salt, and remaining 3 1/2 Tbsp. melted butter in a medium bowl.

10 min

Remove onion mixture from oven and top with breadcrumb mixture. Return to oven and continue baking until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25-30 minutes. Let rest 10 minutes before serving.

40 min