Ingredients

Salt

Bay leaf, optional

2 10-ounce mesh bags of pearl onions, peeled

4 tablespoons butter

1/4 cup Wondra or other finely milled flour

1/4 teaspoon pepper

Leaves from 1 sprig fresh thyme (about 1/2 teaspoon)

2 cups milk

1/4 cup buttered bread crumbs, optional

Preparation

  1. Bring a medium pot of lightly salted water to a boil and add the bay leaf, if using. Add the onions and simmer until just tender but not falling apart, 8 to 20 minutes, depending on size. Remove bay leaf, drain onions and set aside.

  2. Dry the pan and return to low heat. Add the butter and melt slowly so it doesn’t brown. Add the flour, pepper, thyme leaves and 1 teaspoon salt. Whisk to mix well, and slowly add the milk, whisking to blend thoroughly. Increase heat to bring the sauce to a boil, then reduce heat to low and stir just until thickened and smooth, 1 to 2 minutes.

  3. Add the onions and stir until coated with the sauce. Transfer to a serving dish and, if desired, top with toasted bread crumbs.