Things You'll Need:
- salt
- 1 bay leaves
- 1 c. milk
- saucepans
- white peppers
- 4 tbsp. unsalted butters
- wire whisks
- 1/4 c. all-purpose flour
- 1 c. chicken or turkey stock
- 2 lbs. peeled and cooked pearl onions
- Salt
- White Peppers
- Salt
- Saucepans
- Wire Whisks
- Salt
- Saucepans
- Salt
- 1 c. chicken or turkey stock
- 4 tbsp. unsalted butters
- 2 lbs. peeled and cooked pearl onions
- 1/4 c. all-purpose flour
- 1 bay leaves
- 1 c. milk
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Step 1
Heat the milk, stock and bay leaf in a small saucepan over medium-low heat for 5 minutes, or until small bubbles form along the edges of the pan. Remove from heat, discard bay leaf and set aside.
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Step 2
Melt the butter over low heat in a medium saucepan.
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Step 3
Whisk the flour into the butter and let bubble, without turning brown, for 1 minute.
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Step 4
Whisk in the hot milk and bring mixture to a simmer.
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Step 5
Cook for 2 to 3 minutes, stirring often, until the sauce thickens.
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Step 6
Season to taste with salt and pepper, remove from heat and set aside.
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Step 7
Bring a pot of salted water to a boil over high heat.
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Step 8
Add the onions and cook, stirring occasionally, for 3 minutes, or until the onions are tender.
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Step 9
Drain onions and put back in the cooking pot.
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Step 10
Pour the thickened sauce over the onions and mix well. Serve immediately.
