My mom used to make these for us. Now my neighbor brings it over when we are recovering from a flu.

This recipe turns tiny pearl onions into an indulgently creamy side dish. After blanching, the tender onions are gently simmered in a rich béchamel sauce infused with warm nutmeg, creating a classic and elegant complement to any holiday feast or Sunday meal.

Creamed Pearl Onions

Ingredients:

Ingredient	Amount
Pearl onions, peeled	2 pounds
Unsalted butter	4 tablespoons
All-purpose flour	4 tablespoons
Whole milk	2 cups
Heavy cream	1 cup
Ground nutmeg	½ teaspoon
Salt and white pepper	To taste
Fresh parsley, chopped	For garnish

Directions:

Step 1: Prepare the Onions
Bring a large pot of water to a boil. Add the peeled pearl onions and blanch for 2 minutes. Drain and immediately transfer them to an ice bath to cool. Trim the ends and carefully remove any remaining outer skins.

Step 2: Make the Sauce (Roux and Béchamel)
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes, until the roux turns golden. Slowly whisk in the milk and cream, making sure the mixture stays smooth. Simmer gently, stirring frequently, until the sauce thickens.

Step 3: Season & Cook
Flavor the sauce with nutmeg, salt, and white pepper to taste. Add the blanched onions to the sauce and let them simmer gently for 15-20 minutes, until fully tender.

Step 4: Serve
When the onions are soft and the sauce is creamy and thickened, remove from heat. Garnish with fresh parsley and serve warm.