Instructions
1. Cook the Onions:
Bring a large pot of salted water to a boil. Add the peeled pearl onions and blanch for 2-3 minutes until just tender. Drain immediately and transfer to a bowl of ice water to halt the cooking process. Once cool, drain again and set aside.
2. Build the Béchamel Sauce:
In a medium saucepan or deep skillet, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until the mixture (the roux) is bubbly and gives off a lightly toasted, nutty aroma.
Gradually pour in the milk and cream while whisking continuously to ensure a perfectly smooth sauce. Bring the sauce to a gentle simmer, continuing to whisk until it thickens noticeably, about 5-7 minutes.
3. Combine and Simmer:
Season the thickened sauce with nutmeg, salt, and white pepper. Gently stir in the blanched pearl onions.
Reduce the heat to low and let the onions simmer in the sauce for 15-20 minutes, stirring occasionally, until the onions are melt-in-your-mouth tender and the sauce has reached a rich, creamy consistency.
4. Serve:
Remove from heat. Transfer to a serving dish and garnish generously with fresh chopped parsley. Serve warm.
Chef’s Notes
Peeling Pearl Onions: To peel easily, make a small “X” on the root end of each onion and blanch them for 2 minutes. The skins will slide right off after they’re shocked in the ice bath.
A Smooth Sauce is Key: The constant whisking when adding the milk and cream is crucial for preventing lumps and achieving a silky-smooth béchamel.
Flavor Variations: For a deeper flavor, substitute a half-cup of the milk with a dry white wine. A pinch of thyme or a bay leaf added to the sauce while it simmers can also add a lovely aromatic note (remember to remove the bay leaf before serving).
