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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2, 14 ounce bags, frozen pearl onions
1, 12 ounce can evaporated milk
1, can's worth water
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon grated nutmeg
6 tablespoons butter
6 tablespoons all purpose flour
1/4 cup Parmesan cheese (optional)
Step by Step Instructions
Melt butter in a heavy bottomed saucepan.
Whisk in flour and stir until combined. Allow to cook for about a minute or until the mixture begins to smell slightly nutty. Do not brown the roux.
Pour evaporated milk and water in and whisk briskly to combine. Continue to stir over medium heat until the mixture has thickened.
Add heavy cream while continuing to whisk until the mixture is smooth and silky.
Add salt, pepper and nutmeg and stir to combine.
Add onions to the cream sauce and stir.
If you are going to make these on top of the stove, reduce heat and simmer for a few minutes until the onions are heated through before serving.
If you would like to bake these, place in a buttered pie dish or square baking dish.
Sprinkle with Parmesan cheese and bake in a 350 degree oven for 20 to 25 minutes or until the top is slightly browned and the sauce is bubbly.
Remove from oven and allow to sit for 10 minutes before serving.
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