Creamed Caramelized Pearl Onions

from Good Housekeeping. triple-tested at the Good Housekeeping Research Institute We gave this duo a makeover by slimming down the sauce with reduced-fat milk and switching to frozen pearl onions. They develop a deep richness when they caramelize that's worlds apart from our past boiled methods!

• Ready In: 30 mins
• Serves: 12
• Yields: 12 Side Dish Servings

Ingredients

• 32  ounces  frozen pearl onions
• 3  tablespoons margarine or 3  tablespoons butter
• 2  tablespoons all-purpose flour
• 2  cups reduced-fat milk (2 percent)
• 3  sprigs fresh thyme
• 1  bay leaf
• 1⁄8 teaspoon ground nutmeg
•  salt
•  pepper

Directions

1. In 12-inch skillet, cook frozen onions on medium-high 18 to 20 minutes or until liquid releases and then evaporates and onions brown, stirring occasionally. Add margarine; reduce heat to medium-low. Cook 4 minutes or until onions are tender, stirring and scraping pan occasionally.
2. Add flour; cook 1 minute, stirring. Add milk in slow, steady stream, stirring constantly. Add thyme and bay leaf; heat to boiling on medium, stirring occasionally. Simmer 5 minutes or until mixture is creamy and thickened, stirring.
3. Season with nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Remove and discard thyme and bay leaf.
4. Serve hot.