INGREDIENTS
- 30 ounces raw unpeeled pearl onions
- 2 cups heavy cream
- 3 dried bay leaves
- 2 tablespoons chopped, fresh flat leaf parsley
- 2 garlic cloves smashed but not chopped (they will be removed from the sauce before serving)
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup chicken stock
- 1 tablespoon corn starch, as needed
INSTRUCTIONS
- To peel the onions, bring 4 quarts of water to a boil and add onions (including skin).
- Bring back to a boil and boil for three minutes. Drain and immediately plunge onions into an ice water bath. Drain and cut the root end off of each onion; then pinch the other end and the onion will pop right out of their skins. Discard skins.
- Place onions in a 4 quart pan along with cream, bay leaves, parsley, garlic, nutmeg, salt and pepper. Over medium low heat, cook covered for ten minutes stirring a few times during the cooking process. Mixture should be somewhat thickened.
- Remove cover and add in chicken stock and simmer for five minutes or more until the mixture has thickened and onions are tender. (Note: If the mixture is not thick enough for your taste, however the onions are fully cooked, mix a tablespoon of corn starch with 2 teaspoons of water and slowly add to hot onion mixture until desired consistency is achieved. This step is only necessary if you like a thick cream sauce.)
- Discard the smashed garlic and bay leaves and season with salt and pepper to taste.
Source : allrecipes.com
