Start by placing your peeled baby pearl onions in a pot. Pour in the filtered water and add a generous pinch of salt. Bring the pot to a boil. Don't rush this; let those onions simmer away for about 10-15 minutes or until they become tender. Once done, drain the onions but keep a bit of the cooking liquid aside for later use.

In a separate pan, melt the butter over medium heat. Once it’s bubbly (but not browned), sprinkle in the flour. Stir continuously for about 2-3 minutes until it forms a paste, or roux. This step is crucial for that creamy texture.

Now, slowly pour in the chilled whole milk while whisking to avoid lumps. This is your golden moment—keep whisking until the sauce thickens, usually around 5-7 minutes. The mixture should coat the back of a spoon nicely.

Once thickened, season the sauce with salt, pepper, fresh thyme leaves, and that minced garlic. Stir to integrate those flavors.

Add your tender onions into the creamy sauce. Give them a good stir, ensuring every onion is lovingly coated. Let them simmer for about 3-5 minutes on low heat. It gives time for the flavors to mingle.

And just like that, your creamed onions are ready! Serve them warm as a side dish, and watch your family and friends relish each spoonful.