Ingredients:
Ingredient Quantity
Pearl onions, peeled 2 pounds
Unsalted butter 4 tablespoons
All-purpose flour 4 tablespoons
Whole milk 2 cups
Heavy cream 1 cup
Ground nutmeg 1/2 teaspoon
Salt and white pepper To taste
Fresh parsley, chopped (for garnish)
Instructions:
Prep the Onions:
Bring a large pot of water to a boil.
Add the peeled pearl onions and blanch for 2 minutes.
Drain and transfer the onions to an ice bath to cool.
Trim the ends and carefully peel away the outer layers.
Make the Creamy Sauce:
In a saucepan over medium heat, melt the butter.
Whisk in the flour to create a roux. Cook for 2-3 minutes until golden brown.
Gradually whisk in the milk and heavy cream, ensuring no lumps form.
Simmer and stir frequently until the sauce thickens.
Season and Simmer:
Season the sauce with nutmeg, salt, and white pepper.
Add the peeled pearl onions to the sauce and simmer for 15-20 minutes, or until tender.
Serve and Enjoy!
Once the onions are tender and the sauce reaches your desired consistency, remove from heat.
Garnish with chopped fresh parsley before serving.