Creamed Peas & Onions
| 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.
