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.
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 |
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.
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