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

Instructions:

1. Prepare the Onions:
   • Bring a large saucepan of water to a boil.
   • Blanch the peeled pearl onions in the boiling water for 2 minutes.
   • Immediately transfer the blanched onions to an ice bath to stop the cooking process.
   • Trim off the ends of each onion and gently peel off the outer layers. Set aside.
2. Make the Creamy Sauce:
   • In a large saucepan over medium heat, melt the butter.
   • Whisk in the flour to make a roux. Cook, stirring constantly, for 2-3 minutes until the roux is lightly browned. Remove from heat and let it cool for a couple of minutes.
3. Prepare the Sauce:
   • Gradually whisk in the heavy cream and milk into the roux to avoid lumps.
   • Return the saucepan to medium heat. Stir continuously until the sauce thickens and comes to a simmer.
4. Season and Cook:
   • Stir in the ground nutmeg, salt, and white pepper to taste.
   • Add the prepared pearl onions to the sauce. Cover and simmer gently for 15-20 minutes, or until the onions are tender and the sauce has thickened to your desired consistency.
5. Finish and Serve:
   • Remove the saucepan from the heat.
   • Sprinkle chopped fresh parsley over the onions and sauce.
   • Serve hot as a decadent side dish with roasted meats, poultry, or vegetarian mains.

This creamy pearl onion dish is rich and flavorful, perfect for special occasions or as a comforting side during recovery. Enjoy!