Creamed Onions with Sage

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8 cups water

2 ¾ tablespoons coarse salt, divided

2 bags (10 ounces each) pearl onions, unpeeled

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

¼ teaspoon freshly grated nutmeg

4 sprigs fresh sage (with about 16 leaves)

Directions at marthastewart.com

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