Melissa's Corporate Chefs
24 Pearl Onions, peeled and scored at the root end
2 tablespoons Butter
2 tablespoons All-Purpose Flour
1 cup Half and Half
1/2 teaspoon Salt, pinch
1/4 cup Fresh Italian Parsley, chopped
Cover the onions with cold salted water and bring to a boil in a small saucepan.
Reduce the heat and simmer until the onions are fork tender. Drain.
Melt the butter in a saucepan and gradually add the flour. Stir until smooth.
Cover over low heat for several minutes.
Stir in the half and half and cook, stirring constantly until the sauce is smooth and bubbly.
Remove from the heat and stir in the salt, cloves and parsley.
Stir the onions into the sauce and serve.