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Creamy Pearl Onions and Peas

6 to 8 servings

Ingredients

2 & 1/2 pounds pearl onions
2 cups chicken stock
3 tablespoons European-style butter (such as Keller's)
6 tablespoons all-purpose flour
1 cup half-and-half
1/4 cup dry sherry
1 pound frozen peas
1/8 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
1 teaspoon fresh, chopped garlic
1/2 teaspoon turmeric
salt and pepper
1 tablespoon grated Parmesan cheese

Method

Preheat the oven to 375 F.

Bring a pot of water to a boil, add the onions, and cook for about 30 seconds. Remove the onions from the hot water and cool in an ice water bath. Peel the onions.

Bring the stock to a simmer in a saucepan. In a small fry pan, melt the butter, add the garlic and saute until fragrant. Add the flour, stir and cook together to make a golden roux. Do not brown.

Add the roux to the simmering stock and whisk until smooth and thickened. Stir in the half-and-half and sherry and simmer for 2 minutes. Add the peas, nutmeg and parsley. Season with the salt and pepper.

Combine the onions and the stock mixture and place in an ovenproof baking dish. Sprinkle the Parmesan cheese over the top and bake in the oven for about 15 minutes.