My mom used to make these for us. Now my neighbor brings it over when we are recovering from surgeries.

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

1. 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

1. 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.