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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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