Jeanne-Marie's Creamed Onions

4 cups fresh, small, white pearl onions
1 to 2 cups heavy cream or half-and-half
Pinch of nutmeg or cloves
White pepper
Salt

Prep time: 45 minutes
Yield: 8 servings

Bring 4 cups of water to boil in a large pot; add the onions whole. Bring back to a boil and cook for only 2 minutes. Drain the hot water and place the onions in cold water immediately, to stop their cooking.

When cool, cut the root end off, taking care to cut as little as possible. Holding the onion by the sprout end, pop the center of the onion out of the outside skin. It should come out rather easily. Repeat for all onions.

Place onions back in the pot; add cream to cover by 1/2 inch. Heat to boiling over medium flame, stirring in the nutmeg and a little white pepper. Lower flame and simmer until cream is reduced and thickened and the onions are cooked, approximately 15 minutes, taking care not to scorch the bottom of the pan or to boil over. Onions are cooked when soft and translucent.

The onions are delicious hot or cold, with any kind of roasted meat.

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