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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.)