Creamed Pearl Onions

Name: Creamed Pearl Onions
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: Unsalted butter, 2 tablespoons; All-purpose flour, 2 tablespoons; Pearl onions or other small white boiling onions, about 1½ pounds; Pearl onions or other small white boiling onions, about 1½ pounds; Salt and freshly ground white pepper; Salt and freshly ground white pepper; Whole milk, 1¼ cups, heated; Freshly grated nutmeg, ¼ teaspoon; Fresh flat-leaf parsley, 2 tablespoons minced

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Small, sweet pearl onions bound in a rich cream sauce are traditional on the holiday table. Cutting a tiny cross into the root end of each onion prevents the onions from “telescoping” during cooking.

Ingredients

Pearl onions or other small white boiling onions, about 1½ pounds
Unsalted butter, 2 tablespoons

Americas
United States
Side dish
Thanksgiving
Vegetarian

Method

Bring a saucepan three-fourths full of water to a boil. 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, 15–20 minutes.

Meanwhile