Instructions:
- Prepare the Pearl Onions:
- If using fresh pearl onions, blanch them by boiling them in water for 2-3 minutes. Drain and cool them under cold running water. Once cool, trim the root ends and peel off the skins.
- If using frozen pearl onions, thaw them according to the package instructions and drain well.
- Cook the Pearl Onions:
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the pearl onions and cook, stirring occasionally, until they are tender and lightly browned, about 5-7 minutes. Remove the onions from the skillet and set aside.
- Make the Cream Sauce:
- In the same skillet, melt the remaining tablespoon of butter. Add the flour and cook, stirring constantly, for about 1-2 minutes to make a roux (a mixture of butter and flour that thickens sauces).
- Gradually whisk in the milk and heavy cream. Continue to cook, whisking constantly, until the mixture is smooth and begins to thicken, about 3-5 minutes.
- Season the Sauce:
- Season the sauce with salt, pepper, garlic powder, and onion powder, if using. Stir in the Parmesan cheese, if desired, for extra richness.
- Combine and Heat Through:
- Return the cooked pearl onions to the skillet and gently fold them into the sauce. Simmer for an additional 2-3 minutes, until the onions are heated through and coated with the creamy sauce.
- Serve:
- Transfer the creamed pearl onions to a serving dish and serve warm.
This dish adds a touch of elegance to any meal with its creamy, savory sauce and tender onions. It’s perfect as a side for holiday feasts or a comforting addition to a weeknight dinner. Enjoy!