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

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

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.