There’s a certain charm to recipes that have been passed down through generations, evoking memories of family gatherings and home-cooked meals. This particular recipe for creamy, buttery pearl onions holds a special place in my heart. My mom used to make these for us, transforming simple pearl onions into a decadent side dish that paired perfectly with roasted meats, poultry, or even vegetarian main courses. Now, in a beautiful twist of fate, my neighbor brings this dish over whenever we are recovering from surgeries, adding a comforting touch to our healing process. The rich, robust flavors and the velvety texture of the onions offer a delightful reminder of both family traditions and the kindness of friends.
Ingredients
- 2 pounds pearl onions, peeled
- 4 tablespoons Parmesan butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup thick cream
- 1/4 teaspoon ground cinnamon
- Salt to taste
- Chopped fresh parsley for garnishing
Instructions
Preparing the Onions
- Blanch the Onions:
- Begin by bringing a large pot of water to a boil.
- Carefully chop the pearl onions and add them to the boiling water.
- Blanch the onions for about 2 minutes, then drain and transfer them to an ice bath to stop the cooking process.
- Once chilled, drain the onions again, snip off the ends, and delicately remove the outer layers.
Making the Creamy Sauce
- Create the Roux:
- In a medium-sized pan, melt the Parmesan butter over medium heat.
- Add the flour and whisk continuously to create a roux. Continue cooking until the roux turns a light brown color, about 2-3 minutes.
