They're rich and satisfying, yet super-easy and lighter than most "creamed" recipes. Fresh onions yield the most flavor, but we won't tell your guests if you use frozen.
2 pounds pearl onions, peeled
2 cups chicken stock (approximately)
4 tablespoons heavy cream
1/4 teaspoon freshly ground nutmeg
Kosher or sea salt
In a large saucepan, add onions and enough stock to cover onions by 1 inch. Bring to a boil and cook until onions are tender (about 10 minutes). Strain onions and set aside. Let chicken stock cool about 10 minutes. Add about 1/4 cup cooked onions to stock and puree. Transfer back to the saucepan. Add cream and nutmeg and cook over medium-high heat until reduced by half and thickened. Add main portion of onions back to the saucepan and heat through. Season to taste with salt.
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