Creamy onions with tarragon

Ingredients

• 380 g Pearl onions, unpeeled
• 3/4 tbsp Tarragon, fresh sprig, leaves only
• 1 1/3 l Water
• 300 ml Milk
• 3/4 tbsp All purpose flour
• 3/4 tbsp Butter, unsalted
• 3/4 pinch Nutmeg, ground
• 1 1/2 pinch Fresh ground salt, divided

Method

1. Bring water to a boil in a large saucepan.
2. Add 3/4 of salt and pearl onions.
3. Cook for 12 minutes and drain.
4. When cool enough to handle, peel and let dry on a paper-towel-lined baking sheet.
5. Whisk in flour and continue whisking until mixture bubbles slightly for 1-1.5 minutes.
6. Slowly whisk in milk.
7. Increase heat to medium-high and bring to a boil, whisking frequently.
8. Stir in remaining salt, nutmeg, and tarragon sprigs.
9. Reduce heat to low and cook until thickened, for 15 minutes, stirring frequently.
10. Stir in onions and cook for 8-10 minutes or until heated through.
11. Discard tarragon before serving.