| 1 | Preheat oven to 350°F. |
| 2 | In a large pot of boiling water, blanch the onions to begin cooking and remove the skins. |
| 3 | (blanch small pearl onions for 3 minutes; if unavailable, use walnut-size onions and blanch for 5 minutes). |
| 4 | Drain, refresh in ice cold water and drain again. |
| 5 | Squeeze the root end to "pop" onion out of its skin. |
| 6 | Combine cream, salt, pepper and nutmeg. |
| 7 | Put onions in buttered gratin dish and pour cream mixture over them. |
| 8 | Bake for 45 minutes at 350°F. |
| 9 | Bake until browned and bubbly. |
