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Thanksgiving: Creamed Pearl Onions

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 2 pounds pearl onions or other small white boiling onions
â—¦ 3 tablespoons unsalted butter
â—¦ 3 tablespoons all-purpose flour
â—¦ 1 ¾ cups whole milk, warmed
â—¦ ½ teaspoon freshly grated nutmeg
â—¦ Kosher salt and freshly ground white pepper
â—¦ 3 tablespoons minced fresh flat-leaf parsley


Recipe

Bring a saucepan filled with water to a boil over high heat. Add the onions, blanch for 2 minutes, drain, and immerse in cold water to cool. Trim the root ends, slip off the skins, then cut a small cross in the root end of each onion. Return the onions to the pan, add water just to cover, bring to a boil, reduce the heat to low, cover, and simmer gently until tender, 15 to 20 minutes.

Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring, for 1 to 2 minutes. Gradually whisk in the warm milk and cook, stirring constantly, until smooth and thickened, 2 to 3 minutes. Add the nutmeg and season to taste with salt and white pepper.

Drain the onions well and return them to the pan.
Pour the sauce over the onions, stir to coat the onions well, and transfer the mixture to a warmed serving dish. Sprinkle with the parsley and serve right away.

Serves 8 to 10