Creamed Pearl Onions
(by Annette Foglino)
2 T. butter
2 T. flour
1 c. milk
salt and pepper, to taste
16 oz. pearl onions from jar or fresh, peeled
In a saucepan over low heat, cook butter and flour, whisking, until lightly browned.
Add milk, salt and pepper, whisking until thickened.
Add onions until warmed through.
(Read A Semblance of Normal, the story that accompanies this recipe.)