Step 1

In a large saucepan or Dutch oven, whisk together pearl onions, half-and-half and butter over medium heat.

Step 2

Season with salt and pepper, nutmeg, mustard powder and garlic powder, then cook for 10-12 minutes, stirring frequently until thickened.

Step 3

Stir in chicken broth and cook for another 5-10 minutes, or until absorbed and thickened.

Step 4

Optional: whisk cornstarch into 1/4 cup water to create a slurry, then stir into mixture and cook for another 5 minutes, or until desired consistency is reached.

Step 5

Taste and adjust seasoning, if necessary. Serve hot and enjoy!