Old fashioned onion goodness.  Strangely delicious.  Your holiday table will thank you.

Ingredients

• 2 lb pearl onions
• 3 tbs butter
• 1 tbs wondra flour
• 2 cups heavy cream
• A few grates of nutmeg
• 1 1/2 cups coarse fresh white bread crumbs

Directions – day before

1. Blanch onions for 1 minute.  Stop with cold water.  Drain and peel
2. Put onions back in pot, cover by 1 inch w/ salt.  Boil, simmer, covered 20 minutes
3. Melt 1 tbs butter, add flour, cook roux for 1 minute
4. Add cream in stream, whisking all the way
5. Simmer sauce for a few minutes, add pinch of pepper and nutmeg.
6. Adjust salt.
7. Put onions in a baking dish, cover in plastic wrap, refrigerate

Directions – day of

1. Preheat oven to 350
2. Melt butter in skillet
3. Toast breadcrumbs
4. Remove plastic wrap
5. Top onions with breadcrumbs
6. Cook till bubbling – 30 minutes

Props

Derived from a recipe in a long ago Gourmet magazine.