Creamed Peas & Onions - Northern Michigan's News Leader

Creamed Peas & Onions

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2 Cups Whole Milk
3 Whole Cloves
1 Bay Leaf
1 Lb. Pearl Onions (about 2 cups, peeled, trimmed, or 1 lb frozen pearl onions, thawed
3 Tbsp. Unsalted Butter, Divided
1 1/2 tsp. Kosher Salt, Divided
1 tsp. Kosher Salt, Divided
1 tsp. Sugar
2 Tbsp. All Purpose Flour or Corn Starch
1/2 tsp. Freshly Ground Black Pepper
1/4 tsp. Freshly Grated Nutmeg
2 1 lb. bags frozen peas, thawed
1/2 Cup Creme Fraiche, Whole Milk Green Yogurt, or Sour Cream
  Butter

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''). Add water to half-cover the onions - about 1 cup. Add 1 Tbsp. Butter, 1 tsp. 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 Tbsp. butter in the 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 cup and a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 tsp. salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in creme fraiche.