Parmesan Roasted Creamed Onions My GoTo Side Dish

Instructions:

1. Bring a large pot of salted water to a boil. Blanch the pearl onions for 2 minutes, then drain and rinse with cold water.
2. Gently squeeze the onions to pop them out of their skins.
3. Toss the peeled onions with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast at 400°F (200°C) for 30-40 minutes, or until golden brown and tender, tossing halfway through.
4. While the onions are roasting, melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
5. Gradually whisk in the milk, making sure to smooth out any lumps from the roux, then bring to a simmer.
6. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste.
7. Add the roasted onions to the cream sauce and stir gently to coat.
8. Transfer to a serving dish, garnish with chopped parsley and extra grated Parmesan cheese, and serve immediately.