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Creamed Onions
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3 pts. pearl onions, peeled
3 tbsp. butter or margarine
3 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. freshly grated nutmeg (or
ground)
1/4 c. chopped fresh parsley (or
dried)
Bring 4 quarts salted water to boil in large saucepan. Add onions and cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan over low heat. Add flour and cook 2 minutes. Increase heat, gradually whisk in milk. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Season with salt, pepper and nutmeg. (Can be made ahead. Cover and refrigerate sauce and onions separately up to 24 hours. Reheat sauce over low heat. Stir in onions and parsley; heat through. Preheat broiler. Pour onions into flame-proof casserole dish. Broil about 4 minutes, until onions are bubbly and lightly browned. Makes 10 servings.
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