Step 1

Bring a large pot of water (8 cups) to boil. Add pearl onions and boil until tender, about 5-7 minutes. Remove onions, drain and peel. Set aside for later. If using frozen onions, boil onions until no longer frozen. Remove onions and set aside.

Step 2

In a large saucepan, melt butter over medium heat. Stir in flour to create a roux and cook until bubbling. Stir in broth and half and half until smooth. Bring to a simmer and cook until thickened enough to coat the back of a spoon.

Step 3

Season to taste with salt and pepper. Fold in parsley and cheese.

Step 4

Add onions to cream mixture and toss to coat. Serve immediately and enjoy!