Creamed Peas and Onions

By á-9182

Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.

Ingredients

• 2 cups whole milk
• 3 whole cloves
• 1 bay leaf
• 1 pound pearl onions (about 2 cups), peeled, trimmed, or 1 pound frozen pearl onions, thawed
• 3 tablespoons unsalted butter, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 21-pound bags frozen peas, thawed
• 1/4 cup crème fraîche, whole-milk Greek yogurt, or sour cream

Preparation

Step 1

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Bring milk, cloves, and bay leaf to a boil in a small saucepan; reduce heat to low and simmer for 15 minutes to let flavors meld. Strain into a medium bowl; discard solids. Cover milk and keep warm.

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Meanwhile, place onions in a large skillet (at least 12-inch). Add water to half-cover the onions (about 1 cup). Add 1 tablespoon butter, 1 teaspoon salt, and sugar. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and onions are golden brown, about 12 minutes. Gently transfer onions to a large plate.

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Melt remaining 2 tablespoons butter in same skillet over medium heat; add flour and whisk to combine. Cook, stirring occasionally and scraping up browned bits from bottom of pan, for 1 minute. Whisk in reserved milk, adding 1/4-cupful at a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in crème fraîche.