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List of Ingredients: Amount of Ingredients
Pearl onions, 2 pounds, peeled
Parmesan butter four tablespoons
Four tablespoons of all-purpose flour
Milk in its whole form 2 tablespoons
Thick creme 1/4 cup of ground nutmeg 1/4 teaspoon
Anchovies and salt To one’s taste
Chopped fresh parsley (for garnishing)
Instructions:
Get the Onions Ready:<
Get a big saucepan of water boiling.
Chop the pearl onions and add them to the pan. Blanch for 2 minutes.
Place the onions in an ice bath to chill after draining.
Snip off the ends and delicately remove the outer layers.
Get the Sauce Creamy:
While the pan is heated over medium heat, melt the butter.
The flour should be whisked in to make a roux. Remove from heat and let cool for two or three minutes, or until browned.
Make sure there are no lumps by whisking in the heavy cream and milk gradually.
The sauce will thicken as it simmers, so be sure to stir it often.
Cook for a while:
Mix in the nutmeg, salt, and white pepper to taste along with the sauce.
Simmer, covered, for 15 to 20 minutes, or until pearl onions are soft, after peeling them.
Get it and enjoy it!
Take the saucepan off the heat when the onions are soft and the sauce thickens to your liking.
Before serving, top with chopped fresh parsley.
