(Wendy Maeda/Globe Staff)
The A to Z guide to sides
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 
© Copyright 2010 Globe Newspaper Company.
