Servings: 3

8 oz White Pearl Onions 8 oz White Pearl Onions
2 cups water 2 cups water
2¼ cups milk 2¼ cups milk
Salt Salt
Pepper Pepper

Wash and cut root end off, make a cross-cut in the bottom (+) or pierce with a fork, cut top end off and peel off dry outer skin layers carefully so as not to cut into skin layers below.
Place in a sauce pan and add an inch of water and a ¼ cup of milk.
Bring to a boil and then simmer for twenty minutes.
Pour onions into a colander to discard water and milk.
Place back in sauce pan and add milk to cover or as much as you think you will use. To this add salt and pepper to taste.
Put back on heat and heat just until bubbles appear around edges.
Simmer for another fifteen minutes or until onions are tender.

Optional:  Optional:
Add egg yolks to thicken the broth and/or add parsley  Add egg yolks to thicken the broth and/or add parsley