If you're looking to add to your menu...
2 lbs. fresh pearl onions
2 cups chicken broth
1 bay leaf
1/4 cup butter
1/4 cup flour
1 cup cream
1/4 tsp. tarragon
salt & pepper to taste
dash of nutmeg
2 Tbs. grated parmesan
Preheat oven to 350Â°.
Fill a large pot with water and bring to a boil; remove tops from onions and blanch. Drain, plunge into cold water and then peel.
Place peeled onions, chicken broth, and bay leaf in a saucepan and bring to a boil; reduce heat and simmer until onions are tender. Drain onions, reserving the broth for the sauce.
In a medium saucepan, make a roux with the flour & butter. Whisk in the cream and 1 cup of the reserved chicken broth. Cook the sauce stirring frequently until thickened.
Stir in seasonings and onions; stir well.
Pour into a casserole dish, sprinkle with cheese and bake for 15 minutes until sauce is bubbling around the edges.