Ingredients
2cupspearl onions,(1¾ pounds), fresh or frozen
1tbspunsalted butter
1tbspall-purpose flour
1cupmilk
1tspkosher salt
½tspblack pepper
½tspnutmeg
1tbspfresh thyme
2tbsproasted peanuts
Preparation
Fill a large saucepan with water and set over high heat. When the water comes to a boil, blanch the pearl onions for 2 minutes. Drain the onions in a colander and let them cool for a good 10 minutes so they won’t burn the fingers.
Peel the onions and set aside.
Remove the onions from their package, place them in a small bowl, and let them sit for 20 minutes or so, then add them to the sauce as directed.
Melt the butter in a small saucepan set over low heat. Add the flour, whisking well, and cook over low heat for 2 to 3 minutes, allowing the mixture to bubble slightly but not brown.
Gradually add milk, stirring constantly until creamy. Add the salt, pepper, nutmeg, and thyme, and cook to reduce for 3 to 5 minutes.
When the sauce is a creamy but light consistency, add the pearl onions and simmer for 5 more minutes. Spoon the creamed onions into a serving bowl and sprinkle with the chopped peanuts.
Serve and enjoy.
