Creamed Pearl Onions

INGREDIENTS   

• 4 cups pearl onions
• 3 T. butter
• 3 T. all-purpose flour
• ½ t. salt
• dash pepper
• ¾ cup chicken broth
• ¾ cup half-and-half cream
• ¼ cup minced fresh parsley
• 3 T. grated Parmesan cheese
• Pimiento strips, optional 
  

DIRECTIONS   

1. In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside.
2. In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions.
3. Pour into an un-greased 1½-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

Recipe Author: Taste of Home