Such a creamy, satisfying side dish, well worth the extra effort to blanch fresh pearl onions for this dish - you may never go back to canned or frozen.more
Adapted from rachaelraymag.com
ounces fresh pearl onions, unpeeled but root ends trimmed
ounces frozen baby peas, thawed
cup fresh chives, chopped
Salt and pepper, to taste
In a large pot of boiling water, blanch onions for 2 minutes. Drain and transfer to a bowl of ice water to cool. Gently squeeze onions from the root end until they pop out of their skins; discard skins. In a large skillet, melt butter over medium heat. Add onions and cook 1 minute. Sprinkle with flour and cook, stirring, for 2 minutes. Add half-and-half and bring to a boil. Cook until thickened, 3 to 5 minutes. Add peas and cook until heated through, about 5 minutes. Stir in chives and season with salt and pepper. Spoon into a serving bowl.