Serve this side dish with any roasted meat, such as ham, turkey, or roast beef.
Cooks' note:
• The onion-cooking liquid is very flavorful, so save it to add to a soup or stew instead of stock or broth.
Recipe information
Total Time
40 min
Yield
Serves 4
Ingredients
1 1/3 pound small (1 1/2-inch) onions
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream
1/8 teaspoon ground cloves
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Cut off tip and root ends of onions. Peel, quarter, then separate onion layers. Cook onions in boiling salted water to cover in a 2-quart saucepan until tender, 15 to 20 minutes, and drain in a colander. Melt butter in saucepan over moderate heat. Add flour and cook, whisking, 1 minute. Add cream in a slow stream, whisking, and simmer, whisking, until thickened, about 2 minutes. Add onions, cloves, and salt and pepper to taste and gently simmer 5 minutes. Stir in parsley.
