Ingredients
Scale
- 2 pounds fresh pearl onions (about 5 cups), or 2 bags (14 ounces each) frozen pearl onions, thawed and drained
- 4 tablespoons unsalted butter, plus 1 tablespoon for the crumbs
- 1 small shallot, finely minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 3/4 cup heavy cream, plus 1 tablespoon for reheating
- 1/2 cup low sodium chicken or vegetable stock
- 1 bay leaf
- 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly grated nutmeg
- 3/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon white pepper
- 1/3 cup freshly grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley or chives
Instructions
- To peel fresh onions, bring a pot of water to a boil. Add the onions for exactly 1 minute, drain, and drop them into ice water. Trim the root end of each onion and squeeze gently from the stem end; the onion pops out of its skin. Keep a sliver of root on each onion so the spheres stay whole.
- Melt the 4 tablespoons of butter in a wide, heavy pan over medium heat. Add the shallot and cook for 2 minutes until soft and sweet, without color.
- Sprinkle in the flour and stir for 2 full minutes to make a pale blond roux; it should smell like warm pastry, not raw flour.
- Pour in the stock first, whisking until smooth, then the milk in a slow stream, whisking constantly. Add the bay leaf, thyme, nutmeg, salt and white pepper.
- Simmer the sauce for 4 to 5 minutes, whisking often, until it thickly coats the back of a spoon. Stir in the heavy cream and simmer 1 minute more.
- Add the peeled onions (or the thawed, well drained frozen onions). Simmer uncovered on low heat for 10 to 12 minutes, stirring gently, until the onions are tender when pierced and their released liquid has cooked back into the sauce.
- Remove the bay leaf and thyme stems. Taste and adjust the salt. The sauce should be glossy and just thick enough to cling to each onion.
- For the classic service, spoon into a warm bowl, scatter the parmesan and herbs over the top, and serve. For the gratin service, transfer to a shallow baking dish, toss the panko with the remaining melted tablespoon of butter, sprinkle over the top with the parmesan, and bake at 400 degrees F for 8 to 10 minutes until the crumbs are deep golden.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 3
- Calories: 255
- Sugar: 8
- Sodium: 270
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
- Cholesterol: 45