Gräddade lökar alla vodka

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1. 1
   Cook one 14–16-oz. bag frozen pearl onions in a large saucepan of boiling salted water according to package directions. Drain, reserving ½ cup onion cooking liquid.
2. 2
   Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a medium saucepan over medium. Cook 6 garlic cloves, finely chopped, stirring often, until fragrant and golden, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring occasionally, until paste is brick red and beginning to stick to bottom of pan, about 4 minutes.
3. 3
   Pour 2 Tbsp. vodka into 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 in ½ cup heavy cream, whisking constantly until incorporated.
4. 4
   Add onions and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to sauce. Partially cover and cook, stirring occasionally, until sauce is slightly thickened, about 2 minutes. Remove from heat, add 2 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.
5. 5
   Transfer creamed onions to a shallow dish; sprinkle with freshly 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.