Creamed Pearl Onions

Creamed Pearl Onions

Despite its English roots, this dish has become a cherished American favorite at Thanksgiving and Christmas dinners. So why save creamed onions for special occasions? They are are so delicious that you'll want to eat them year-round.

While I perfer larger, but still small, boiling onions, pearl onions are just as good and easier to find.

2 pounds frozen white pearl onions, thawed

1-1/4 teaspoons salt

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

1 cup half-and-half

1/4 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

Put oven rack in middle position and preheat oven to 350° F.

Put onions and 1 teaspoon salt in a sauce pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.

Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add half-and-half in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.

Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.

Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

Note: Creamed onions can be assembled (without bread crumbs) one day ahead and chilled, covered. Bring to room temperature before adding bread crumbs and baking.