Ingredients:

  • 1 lb (450g) Fresh or frozen pearl onions
  • 1 tsp (5g) Kosher Salt
  • Water (enough to cover the onions)
  • 3 Tbsp (45g) Unsalted Butter
  • 3 Tbsp (30g) All-Purpose Flour (plain flour)
  • 2 cups (475 ml) Whole Milk (full-fat), heated slightly
  • ½ cup (120 ml) Heavy Cream (double cream, optional)
  • 1 tsp Kosher Salt (or to taste)
  • ¼ tsp Freshly Ground White Pepper
  • Pinch Freshly Grated Nutmeg
  • 2 Tbsp Fresh Parsley, finely chopped

Instructions:

  1. If using fresh onions: Bring a medium pot of salted water to a rolling boil. Add the trimmed pearl onions and cook for 2–3 minutes. Immediately transfer to an ice bath to shock them, then trim the root end; the skin should slip off easily when squeezed. Set peeled onions aside.
  2. Cook the Onions: Return the peeled onions to a medium saucepan with fresh, lightly salted water. Bring to a gentle simmer and cook for 10–15 minutes until tender but not mushy. Drain thoroughly and set aside. (If using frozen onions, skip the blanching and peeling steps.)
  3. Make the Roux: In a separate heavy-bottomed saucepan, melt the butter over medium-low heat. Whisk in the flour constantly until fully incorporated. Continue to cook, stirring, for 1–2 minutes. The roux must not brown.
  4. Prepare the Béchamel: Remove the pan from heat briefly. Slowly pour in the warm whole milk, whisking constantly to prevent lumps. Return the pan to medium heat, bring the sauce to a gentle simmer, and cook for 5–7 minutes, or until the sauce is thick enough to coat the back of a spoon.
  5. Season the Sauce: Stir in the heavy cream (if using), 1 tsp Kosher Salt, white pepper, and the crucial pinch of nutmeg. Taste and adjust seasoning.
  6. Combine and Finish: Gently add the drained, cooked pearl onions to the béchamel sauce. Heat through gently for 2–3 minutes on very low heat, allowing the onions to fully absorb the flavour.
  7. Serve immediately: Transfer the Creamed Onions to a warm serving dish and garnish liberally with fresh parsley.