Instructions:
Prepare the Pearl Onions:
- If using fresh pearl onions, blanch them in boiling water for 2-3 minutes, then transfer them to an ice water bath to cool. This process makes peeling easier. Peel the onions by trimming the root end and slipping off the skins. If using frozen pearl onions, simply thaw them according to package instructions.
Cook the Onions:
- In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the peeled pearl onions and sauté for about 5 minutes until they begin to soften and lightly brown. Remove the onions from the pan and set them aside.
Make the Cream Sauce:
- In the same saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until the mixture is bubbly and lightly golden. Gradually whisk in the milk or heavy cream, ensuring a smooth consistency. Continue cooking, stirring constantly, until the sauce thickens and coats the back of a spoon. This should take about 5-7 minutes.
Season and Combine:
- Stir in the ground nutmeg, and season the sauce with salt and pepper to taste. If you want a richer flavor, add the grated Parmesan cheese and stir until melted and incorporated. Return the sautéed onions to the pan, gently stirring to coat them evenly with the cream sauce.
Simmer and Serve:
- Reduce the heat to low and let the onions simmer in the sauce for an additional 5-10 minutes, allowing the flavors to meld together. The onions should be tender and fully coated in the creamy sauce. Once ready, transfer the creamed pearl onions to a serving dish. Garnish with freshly chopped parsley for a burst of color and freshness.
Tips for Perfect Creamed Pearl Onions
- Choosing Onions: Fresh pearl onions have the best flavor, but frozen pearl onions are a convenient and time-saving alternative. If using frozen, be sure to thaw them thoroughly before cooking.
- Consistency: Adjust the thickness of the sauce by adding more or less milk or cream, depending on your preference. For a richer dish, use heavy cream instead of milk.
- Flavor Variations: Add a pinch of cayenne pepper for a slight kick, or incorporate a splash of white wine or sherry into the sauce for added depth of flavor.
