Creamed onions

Serves 8

2	pounds pearl onions
1	cup milk
1	cup water
1	cup heavy cream
2	tablespoons butter
	Salt and pepper, to taste
	Pinch of grated nutmeg

1. Bring a saucepan of water to a boil. Drop in the onions and cook 1 minute. Drain, then remove the ends from the onions, taking care to leave the pointed ends intact. Slip off the skins.

2. In a saucepan, combine the milk and water. Add the onions and simmer for 10 minutes or until tender. Drain them.

3. Return the onions to the pan with the cream, butter, salt, and pepper. Return to low heat until the cream is hot. Add grated nutmeg.