12 shallots, peeled
2 1/2 c. pearl onions
2 bunches fresh chives
4 tbsp. unsalted butter
2 c. heavy cream
Pinch of nutmeg
12 cloves garlic
10 scallions (green onions)
1/4 c. unbleached all-purpose flour
Salt and pepper to taste

Place the shallots and garlic in a small saucepan. Add water to cover and bring to boil. Reduce the heat and simmer until tender, 7-10 minutes. Drain and st aside.

Cut a small "X" in the root end of each pearl onion, being careful not to cut completely through the end. Bring a saucepan of water to a boil. Drop in the onions, then reduce the heat and simmer until tender, about 15 minutes. Drain, peel, and set aside.

Trim the roots and green stems from the scallions. Bring a saucepan of water to a boil. Drop in the scallions and cook for 5 minutes. Drain and reserve.

Snip the chives into small pieces. You should have 5 to 6 tablespoons; set aside.

Melt the butter in a saucepan and add the flour. Cook over low heat for 5 minutes, stirring occasionally. While stirring with a wire whisk, slowly add the cream in a steady stream. Continue cooking and whisking until the sauce has thickened, 7-10 minutes. Add the nutmeg and salt and pepper.

Stir the shallots, garlic, pearl onions, scallions and chives into the cream sauce. Hat through, 4 minutes, and serve immediately.

NOTE: Creamed onions can be kept warm in a double boiler until ready to serve. don't hold longer than 30 minutes. (Quadruple Recipe)