This classic is an absolute necessity on our Thanksgiving table. One year I forgot to make them & my daughter was quite upset. Lucky for me I had a box of creamed onions in the freezer. She was a happy girl in about 7 minutes 🙂

3 T Butter
3 T Flour
Salt & Pepper
1½ c. Fat Free Half & Half (may use regular if you prefer)
Fresh Grated Nutmeg (may use ground) 
24 oz.  frozen Pearl Onions, thawed **

Melt the butter in a sauce pot & add flour.
Cook & stir until a nutty aroma develops (be careful not to burn).
Season the roux with salt & pepper.
Slowly whisk in half & half.
Whisk in nutmeg & continue until thickened.
Add onions & cook until warmed through.
Taste & correct the seasonings if needed.

 **NOTE: If you want to take the time, buy fresh white boiling onions (not pearl). Cut off the tops (not too much) leaving root in tact.  Boil the onions in salted water for about 5-7 minutes. Remove the peel by squeezing at the root end.  

For a twist, pour prepared onions into a buttered baking dish, top with a good Gruyere (Swiss) cheese and bake @ 375 degrees for about 10 minutes (or until cheese is melted, golden brown & bubbly). In the words of Rachael Ray – YUMMO!!! 🙂