Creamed Onions and Peas
|Pearl onions||10 Ounce (1 Container Or 1 Bag)|
|All purpose flour||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Frozen peas||32 Ounce, thawed (2 Bags Of 16 Ounce Each)|
1. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat to low; cover and simmer until tender, 10 to 15 minutes. Drain.
2. When cool enough to handle, peel onions, leaving a bit of root end attached to help onions hold their shape.
3. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour, salt, thyme, nutmeg, and pepper until blended; cook, stirring constantly, 1 minute. With wire whisk, gradually stir in milk; cook, stirring, until sauce has thickened slightly and boils.
4. Return onions to skillet. Add sauce and peas; cover and cook, stirring often, over medium-high heat until sauce boils and peas are heated through.