Youll blanch the pearl onions in hot water for 5 minutes. Then saute them in butter for 2 minutes. Add the peas and cook 1 more minute.
Next add 1/4 cup of flour and cook and stir for 1 minute to cook the flour and get rid of the raw flour flavor. Stir in 1/2 cup of chicken broth and 1/2 cup of heavy cream. Add 1 teaspoon each of salt and sugar and 1/2 teaspoon of pepper. Cook just long enough to thicken the sauce and its ready to serve.
I like to sprinkle a little fresh mint on top for extra falvor, but that is optional.
This classic side dish pairs well with chicken, beef, turley, and pork. Try it spooned over mashed potatoes. Divine!
- 1(14-ounce) packagefrozen pearl onions
- 5cupsfresh or frozen peas, thawed
- 2tablespoonsall-purpose flour
- 1/2cupchicken broth
- 1/2cupheavy cream
- 1/2teaspoonblack pepper
- 1teaspoonfinely chopped fresh mint,optional
Fill a medium saucepan halfway with water. Bring to a boil. Add pearl onions and simmer gently for 5 minutes. Drain.
Melt butter in a large nonstick skillet over medium-high heat. Add pearl onions and cook 2 minutes.
Add peas and cook 1 minute.
Add flour and cook and stir for 1 minute.
Gradually add chicken broth and heavy cream, mixing it in as you pour.
Add salt, sugar, and black pepper. Cook for 2 to 3 minutes to thicken.
Sprinkle with mint.