Saveur

Kosher salt, to taste
2 lbs. white pearl onions,
   unpeeled
2 tbsp. unsalted butter
3 tbsp. flour
1 tsp. curry powder
1 cup half-and-half
2 tsp. Dijon mustard
1/8 tsp. Tabasco
Freshly ground black pepper,
   to taste

1. Bring a 6-qt. pot of salted water to a boil. Add onions and cook until just tender, about 15 minutes. Using a slotted spoon, transfer onions to bowl.  Reserve 3/4  cup cooking liquid. Using a paring knife, peel onions and set aside.

2. Meanwhile, melt butter in a 2-qt. saucepan over medium heat. Add flour and curry powder and cook, stirring frequently, until golden and thick, about 1 minute. Slowly whisk in the half-and-half, the reserved cooking liquid, and mustard and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce has thickened, about 5 minutes. Add onions and season with Tabasco and salt and pepper. Cook, stirring occasionally, until the onions soften a little and the flavors meld, about 10 more minutes. Transfer onions to a platter or a bowl with a slotted spoon and pour some of the cream sauce over them.

This article was first published in Saveur in Issue #124