Creamed Pearl Onions

Directions

1. Preheat the oven to 350 degrees and butter a 2-quart baking dish.
2. Bring a 3-quart pot of water to boil and blanch onions for 1 minute. Remove onions from hot water, rinse under cold water, drain and peel.
3. Return the onions to the pot and sprinkle with 1 teaspoon of salt. Add enough fresh water to cover the onions by about 1-1/2 inches. Bring the onions to a boil and then reduce heat to medium-low and simmer for 20 minutes.
4. Remove the onions from the pot and drain in a colander. Empty into the prepared baking dish and set aside.
5. In a large saucepan, melt 1 tablespoon of the butter over medium-low heat and sprinkle in the flour. Cook the mixture for 1-1/2 minutes until bubbling. Slowly, pour in the cream, whisking continuously so as not to stick. Bring the mixture to a simmer and cook for 2 minutes.
6. Remove sauce from heat and stir in remaining 1/4 teaspoon salt and nutmeg. Pour cream sauce over the onions.
7. In a small sauté pan, melt the remaining 2 tablespoons of butter over medium-low heat and then add the crumbs, stirring to coat with the butter. Toast the crumbs for about 5 minutes or until golden.
8. Sprinkle the breadcrumbs over the onions and bake for 30 minutes.