3 pounds pearl onions
Chicken stock as needed
4 tablespoons butter
4 tablespoons flour
10 cups whole milk
Freshly grated nutmeg
Salt and white pepper to taste
- Blanch whole pearl onions in salted hot water for 1 minute. Drain and cool immediately in ice water to stop the cooking process.
- Cut off root end and peel off 2 to 3 tough outer layers. Put peeled onions in saucepan and cover with chicken stock. Bring to a boil and simmer until the onions are tender. Strain.
- Meanwhile, to make the béchamel, melt the butter in a saucepan over low heat. Whisk in the flour and cook until the raw flour taste is gone.
- Heat the whole milk in separate saucepan over low heat. Slowly whisk hot milk into roux (butter/flour combination) and bring to a boil until slightly thickened. Season with nutmeg, salt, and white pepper to taste. Stir cooked pearl onions into béchamel and keep hot until ready to serve.
- Recipe from chef Katie Button of Curaté, Asheville, North Carolina