1 lb. (1 inch) pearl onions
Boiling water
2 tbsp. butter
4 tsp. all-purpose flour
1 c. milk
2 oz. finely shredded cheddar cheese (1/2 c. packed)
Salt to taste
1/4 c. or more coarsely chopped pistachio nutmeats

In a medium saucepan, cover onions with boiling water, bring to a boil and boil 3 minutes. Drain, rinse with cold water. Cut away root ends; gently squeeze toward stem ends to slip of skins. Cut a shallow "x" on each root end to help keep onion intact. In the clean saucepan, cover peeled onions with boiling water; bring to a boil, uncovered and boil until tender, 15 minutes. Drain.

In the clean dry saucepan melt butter over low heat. Stir in flour until smooth. Off heat, gradually stir in milk, keeping smooth. Stir in onions and heat to serving temperature. Off heat, stir in cheese and salt until cheese melts. Top with pistachios. Makes 6 to 8 servings.