Cookie Bookie

Creamed Pearl Onions

2 bags pearl onions, thawed
2 tablespoons butter
Salt and pepper to taste
1 tablespoon butter
1 tablespoon flour
2 cups heavy cream
¼ teaspoon nutmeg

Saute onions in 2 tablespoons butter over medium-high heat until golden brown.   Season with salt and pepper to taste. Deglaze by adding a little water at a time.  Transfer to a bowl and set aside. 

In the same pan, melt 1 tablespoon butter over medium heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. 

Simmer sauce, stirring occasionally, 2 minutes. Stir in nutmeg and season with salt and pepper to taste.  Add onions to sauce and reduce until you achieve a smooth consistency.

Serves 8 as a side