Creamed Pearl Onions

Ingredients

• 2 pounds pearl onions
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 2 tablespoons chopped parsley
• 1/2 cup fresh breadcrumbs, optional

Before you cook

• Trim the root end off each pearl onion but leave the layers attached.
• Boil the onions for 2 minutes, drain them, and slip off the skins by pinching each one at the stem end.
• Grate the nutmeg fresh if you can, since it carries this dish.

Steps

1. Put the peeled onions in a saucepan with salted water to cover.
2. Simmer them for 15 minutes until a knife enters easily but the onions still hold their shape.
3. Drain the onions and set them aside.
4. Melt the butter in a wide saucepan over medium heat.
5. Whisk in the flour and cook for 2 minutes without letting it color.
6. Pour in the milk in a slow stream, whisking constantly to keep it smooth.
7. Add the cream and bring the sauce to a gentle simmer.
8. Cook for 5 minutes, stirring, until the sauce thickens enough to coat a spoon.
9. Season with the nutmeg, salt, and white pepper.
10. Fold the drained onions into the sauce and warm them for 3 minutes.
11. Scatter the parsley over the top and serve, or transfer to a buttered dish, top with breadcrumbs, and brown under the broiler for 3 minutes.