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Onions in cream sauce

(Wendy Maeda/Globe Staff)
November 17, 2010

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Serves 8

2 bags (14 ounces) frozen pearl onions
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup cream
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