Creamed Onions

• 3/4 pound Egyptian walking onions or pearl onions, peeled (see Notes)
• 2/3 cup heavy cream
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter
• Dash of hot pepper sauce
• Grate of fresh nutmeg
• Freshly ground black pepper

1. Heat the oven to 350F.
2. Combine the onions, cream, garlic, and salt in a small baking dish.
3. Dot the top with the butter and add a little hot sauce, nutmeg, and pepper.
4. Bake for 25 minutes or until the onions are beginning to brown and are very tender.
5. To peel pearl onions, cut off a small bit of root end from each onion and drop the onions in boiling water.
6. Let boil for 3 minutes, then submerge in cold water.
7. The peels will slip off easily.
8. If you like, add 1/2 cup blanched almonds to the onions as Helen Corbitt did.
9. One of my favorite Southern authors is Clyde Edgerton, who wrote a novel called Walking Across Egypt.
10. The title comes from one of the lead characters favorite hymns, which was written by Mr. Edgerton himself!

egyptian walking onions, heavy cream, garlic, salt, unsalted butter, pepper sauce, grate, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/creamed-onions-378002 (may not work)