My mom used to make these for us. Now my neighbor brings it over when we are recovering from surgeries.

Preparing the Onions

1. Blanch the Onions:
   • Begin by bringing a large pot of water to a boil.
   • Carefully chop the pearl onions and add them to the boiling water.
   • Blanch the onions for about 2 minutes, then drain and transfer them to an ice bath to stop the cooking process.
   • Once chilled, drain the onions again, snip off the ends, and delicately remove the outer layers.

Making the Creamy Sauce

2. Create the Roux:
   • In a medium-sized pan, melt the Parmesan butter over medium heat.
   • Add the flour and whisk continuously to create a roux. Continue cooking until the roux turns a light brown color, about 2-3 minutes.
3. Prepare the Sauce:
   • Gradually whisk in the whole milk and thick cream, ensuring that there are no lumps.
   • Keep stirring the mixture as it simmers and thickens, which should take about 5-7 minutes.
4. Season the Sauce:
   • Add the ground cinnamon and salt to the sauce.
   • Adjust the seasoning to taste, ensuring the sauce has a balanced flavor profile.

Cooking the Onions

5. Combine and Simmer:
   • Add the peeled pearl onions to the creamy sauce.
   • Reduce the heat to low, cover the pan, and let the onions simmer for 15-20 minutes, or until they are tender. Stir occasionally to prevent sticking.
6. Finish the Dish:
   • Once the onions are soft and the sauce has thickened to your desired consistency, remove the pan from the heat.
   • Garnish the dish with chopped fresh parsley before serving.

Conclusion :