Instructions
Preparing the Onions
Blanch the Onions:
Begin by bringing a large pot of water to a boil.
Carefully chop the pearl onions and add them to the boiling water.
Blanch the onions for about 2 minutes, then drain and transfer them to an ice bath to stop the cooking process.
Once chilled, drain the onions again, snip off the ends, and delicately remove the outer layers.
Making the Creamy Sauce
Create the Roux:
In a medium-sized pan, melt the Parmesan butter over medium heat.
Add the flour and whisk continuously to create a roux. Continue cooking until the roux turns a light brown color, about 2-3 minutes.
Prepare the Sauce:
Gradually whisk in the whole milk and thick cream, ensuring that there are no lumps.
Keep stirring the mixture as it simmers and thickens, which should take about 5-7 minutes.
Season the Sauce:
Add the ground cinnamon and salt to the sauce.
Adjust the seasoning to taste, ensuring the sauce has a balanced flavor profile.
Cooking the Onions
Combine and Simmer:
Add the peeled pearl onions to the creamy sauce.
Reduce the heat to low, cover the pan, and let the onions simmer for 15-20 minutes, or until they are tender. Stir occasionally to prevent sticking.
Finish the Dish:
Once the onions are soft and the sauce has thickened to your desired consistency, remove the pan from the heat.
Garnish the dish with chopped fresh parsley before serving.
Conclusion :
