|2||bags (14 ounces) frozen pearl onions|
|Pinch ground nutmeg|
|Salt and pepper, to taste|
|2||tablespoons chopped fresh parsley|
1. Tip the onions into a colander and rinse them with cold water to separate them.
2. In a saucepan over medium heat, melt the butter. Add the onions and stir well. Cover and cook for 5 minutes. Uncover and cook 5 minutes more.
3. Sprinkle the mixture with flour. Cook, stirring with a wooden spoon, for 3 minutes.
4. Add the milk, cream, nutmeg, salt, and pepper. Bring to a simmer. Cook, stirring often, for 3 minutes or until sauce thickens. Sprinkle with parsley.
Karoline Boehm Goodnick