Ingredients
- Roasted Onions:
- 3 lbs. pearl onions
- 1 Tbsp. olive oil
- ¼ tsp. salt
- ½ cup reduced-sodium beef broth
- Cream Sauce:
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- ¼ cup flour
- 3 cups 1% milk
- 1 bay leaf
- 1 tsp. chopped fresh thyme
- ¼ tsp. pepper
- ¾ tsp. salt
- 2 tsp. lemon juice
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Instructions
- Preheat oven to 400ºF.
- Skip this step if you’re using frozen onions. If using fresh onions, bring a large pot of water to a boil. Add onions and blanch to loosen the skins (1 minute). Drain. Cool until safe to handle to handle (10 minutes). Trim both ends and pinch to pop the onions free of their skins.
- Toss onions with oil and salt in a large bowl. Spread in an even layer in a roasting pan. Roast the onions, stirring occasionally, until soft and browning (45 minutes). Remove the roasting pan from the oven and add broth, stirring and scraping up any brown bits. Return the pan to the oven and roast until broth begins to evaporate (8-10 minutes).
- While onions roast, make the cream sauce. Melt butter with the oil in a large saucepan over medium heat. Whisk in flour and cook until the mixture bubbles (30 seconds).
- Whisk in milk, then add bay leaf, thyme, pepper, and salt. Bring to a gentle boil, whisking often. Reduce heat to the barest simmer and cook, whisking often, until the sauce has thickened (5 minutes). Remove from the heat and discard the bay leaf.
- Stir the roasted onions and any broth from the pan into the cream sauce. Stir in lemon juice. Transfer to a serving dish and serve warm.