Nothing screams fancy dinner quite like a bowl of pearl onions. The small orbs of sweetness signal vast amounts of prep time and tears on the part of the cook. But don't let the extra work steer you away from Sam Sifton's recipe for Creamed Onions. These morsels are easy to peel once par-boiled and shocked, then are coated in the most luscious of cream sauces. A smattering of bacon adds even more richness as well as smoky flavor, and a bright finish of herbaceous parsley, cayenne, and black pepper balance the sauce.