Published: by Absolutely Recipes, in the recipes category.
4 cups pearl onions
3 TBSPs butter
3 TBSPs all-purpose flour
1/2 TSP salt
Dash pepper
3/4 cup chicken broth
3/4 cup half-and-half cream
1/4 cup minced fresh parsley
3 TBSPs grated Parmesan cheese
Pimiento strips, optional
In a Dutch oven or large kettle, bring 8 cups water to a boil.
Add pearl onions; boil until tender, 6-7 minutes.
Drain and rinse in cold water; peel and set aside.
In a saucepan, melt butter.
Stir in the flour, salt and pepper until smooth.
Gradually stir in broth and cream.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the parsley, cheese and onions.
Pour into an ungreased 1-1/2-qt baking dish.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350 Degrees for 15 minutes; stir.
Top with pimientos if desired.
Bake, uncovered, 10 minutes longer or until bubbly and heated through.
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