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Bring a large pot of water to a boil. Add the peeled pearl onions and blanch for 2 minutes. Drain, then transfer to an ice bath to cool. Trim the ends and peel away any remaining skins.
Step 2: Make the Cream Sauce (Béchamel)
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 2–3 minutes, until golden. Slowly whisk in the milk and cream, stirring constantly until smooth and slightly thickened.
Step 3: Season and Simmer
Stir in the nutmeg, salt, and white pepper. Add the blanched onions and simmer gently for 15–20 minutes, until the onions are completely tender and infused with the creamy sauce.
Step 4: Serve
Remove from heat and garnish with freshly chopped parsley. Serve warm as a side dish.
Serving and Storage Tips
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