This recipe transforms tiny pearl onions into a luxuriously creamy side dish. Buttery, smooth, and packed with flavor, it’s the perfect accompaniment to roasted meats, poultry, or even a vegetarian main course.
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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)
Instructions:
Prep the Onions:
Bring a large pot of water to a boil.
Add the peeled pearl onions and blanch for 2 minutes.
Drain and transfer the onions to an ice bath to cool.
Trim the ends and carefully peel away the outer layers.
Make the Creamy Sauce:
In a saucepan over medium heat, melt the butter.
Whisk in the flour to create a roux. Cook for 2-3 minutes until golden brown.
Gradually whisk in the milk and heavy cream, ensuring no lumps form.
Simmer and stir frequently until the sauce thickens.
Season and Simmer:
Season the sauce with nutmeg, salt, and white pepper.
Add the peeled pearl onions to the sauce and simmer for 15-20 minutes, or until tender.
Serve and Enjoy!
Once the onions are tender and the sauce reaches your desired consistency, remove from heat.
Garnish with chopped fresh parsley before serving.
This recipe does not take much time, only 5 ingredients
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