Pearl Onions Au Gratin

Blanch the pearl onions for about 1 minute. Strain the water and let the onions cool down.

Clean, remove the peel and make crosswise 2.5 mm deep cuts in the root area. Cover the pearl onions with water and cook for 15 to 20 minutes.

Preheat the oven to 180 °C.

Remove the onions from the cooking pot with a sieve ladle and boil down the cooking liquid.

Melt two-thirds of the butter in a saucepan and sauté the finely chopped onion in it over medium heat for 7 minutes.

Dust with flour and sauté for 2 minutes, stirring constantly. Add cooking liquid, milk and whipping cream and simmer on low heat for 3 to 4 minutes until sauce is slightly thickened.

Season to taste with freshly grated nutmeg, salt and freshly ground pepper. Gently cook the pearl onions in the sauce for 3 minutes on low heat.

Put everything in a casserole, sprinkle with breadcrumbs and butter flakes. Bake on the top rack of the oven for 15 to 20 minutes, until the top is golden brown.

Bring to the table in the dish.

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