Creamed Onions

2 pounds of white pearl onions, unpeeled

1 1/4 teaspoons of salt

1 tablespoon of unsalted butter

1 tablespoon all-purpose flour

1 cup heavy cream or half-and-half

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Blanch the onions in a 3-quart pot of boiling water for 1 minute.

Drain the onions in a colander and transfer them to a bowl of cold water to stop cooking. Drain and peel the onions.

Put the onions and 1 teaspoon salt in the same pot and add fresh water to cover by 1 inch. Bring to the boil, reduce the heat and simmer, covered, until the onions are tender, about 20 minutes.

Drain the onions well in a colander and transfer them to a buttered 2-quart baking dish.

Put the oven rack in the middle position and preheat the oven to 350°F.

Melt the butter in a heavy saucepan over moderately low heat.

Add the flour and cook, stirring continuously, for 1 minute.

Add the cream in a stream, whisking continuously.

Bring the mixture to a simmer, whisking continuously.

Simmer the sauce, stirring occasionally, for 2 minutes.

Stir in the pepper, the nutmeg, and the remaining 1/4 teaspoon of salt.

Pour the sauce over the onions.

Bake the onions until the sauce is bubbling, about 30 minutes.