Side Dish
6 - 8 servings
15 minutes
30 minutes
Melissa's Corporate Chefs
2 pounds Pearl Onions
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cup half and half
1 sprig thyme
1 bay leaf
1 pinch ground nutmeg
1 pinch salt
2 drops hot pepper sauce
Blanch and shock the onions by plunging them into boiling water until the skins begin to shrivel, drain and immediately submerge in ice water.
Let cool, drain and peel. In a saucepan, melt butter and gradually stir in flour until smooth.
Cook over low heat for 5 minutes, stirring constantly.
In a separate saucepan, scald the half and half.
Gradually whisk half and half into butter mixture.
Add thyme, bay leaf, nutmeg, salt and pepper sauce; add onions and cook until sauce is thick and smooth.
If sauce is too thick whisk in a little chicken broth.
Remove bay leaf and thyme sprig, serve hot.
