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Thanksgiving: Creamed Peas and Onions

Source of Recipe

Bon Appétit, November 2012


Recipe Introduction

"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."

List of Ingredients

â—¦ 2 cups whole milk
â—¦ 3 whole cloves
â—¦ 1 bay leaf
â—¦ 1 pound pearl onions (about 2 cups), peeled and trimmed, or 1 pound frozen pearl onions, thawed
â—¦ 3 tablespoons unsalted butter, divided
â—¦ 1 ½ teaspoons kosher salt, divided
â—¦ 1 teaspoon sugar
â—¦ 2 tablespoons all-purpose flour
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ 2 1-pound bags frozen peas, thawed
â—¦ ¼ cup crème fraîche, whole-milk Greek yogurt, or sour cream


Recipe

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.

Meanwhile, place onions in a large skillet (at least 12 inches). 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.

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 ¼-cupful at a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining ½ teaspoon salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in crème fraîche.

Makes 8 to 10 servings