small white pearl onions
2In a large pot of boiling water, blanch the onions to begin cooking and remove the skins.
3(Blanch small pearl onions for 3 minutes; if unavailable, use walnut-size onions and blanch for 5 minutes).
4Drain, refresh in ice cold water and drain again.
5Squeeze the root end to "pop" onion out of its skin.
6Combine cream, salt, pepper and nutmeg.
7Put onions in buttered gratin dish and pour cream mixture over them.
8Bake for 45 minutes at 350.
9Bake until browned and bubbly.