This recipe transforms tiny pearl onions into a luxuriously creamy side dish. The blanched, tender onions are simmered in a rich, nutmeg-spiced béchamel sauce, making this dish a decadent and classic accompaniment to any holiday or Sunday dinner.
Creamed Pearl Onions
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
How To Make Creamed Pearl Onions:
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