My mom used to make these for us. Now my neighbor brings it over when we are recovering from surgeries.
This recipe transforms tiny pearl onions into a luxuriously creamy side dish. Buttery, smooth, and packed with flavor, it’s the perfect accompaniment to roasted meats, poultry, or even a vegetarian main course.
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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.
