Creamed Pearl Onions Better Than Gravy

1. Partially thaw onions for 10 minutes, then thinly slice crosswise into rounds. Set in a colander and let thaw completely. Drain and spread on a paper towel-lined tray. Pat dry with paper towels.

2. Heat oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon kosher salt; cook, stirring frequently, until liquid evaporates and onions are lightly browned and slightly crisp, about 10 minutes.

3. Melt butter in a saucepan over medium heat. Stir in flour until smooth; cook and stir until pale golden, about 30 seconds. Gradually whisk in milk. Increase heat to medium-high and cook, whisking frequently, until sauce is bubbling, thickened, and smooth, about 8 minutes. Add 3/4 cup parsley, sherry, paprika, cloves, and cooked onions; season to taste with salt and pepper. Transfer to 3 buttered 2-cup broiler-safe baking dishes or 1 buttered 2-quart baking dish.

4. Preheat the oven’s broiler to high. Sprinkle panko evenly over onion mixture.

5. Broil 5 inches from heat source until panko is golden brown, 1 to 2 minutes. Watch closely to avoid burning panko. Garnish with more parsley.

Cook’s Notes:

You can leave the onions whole or slice them in a food processor to save some time-but slicing them by hand makes the sweetest little rings.

Onions can be made up to the point of broiling and be chilled, covered, up to 3 days; bake, uncovered, in a 450 degrees F (230 degrees C) oven 15 minutes to heat through, then stir and proceed as directed.

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