Creamed Peas and Onions

Ingredients

• 2 cups whole milk
• 3 cloves whole cloves
• 1 bay leaf
• 1 pound pearl onions (about 2 cups), peeled, trimmed, or 1 frozen pearl onions, thawed
• 3 tablespoons unsalted butter, divided
• 1½ teaspoon kosher salt, divided
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg
• 2 pounds bags frozen peas, thawed
• ¼ cup crème fraîche, whole-milk Greek yogurt, or sour cream

Steps

1. In a small saucepan, bring milk, cloves and bay leaf to a boil. Reduce to low and simmer for 15 minutes to meld the flavours. Strain into a medium bowl, discard the solids and keep the milk covered and warm.
2. Meanwhile, put onions in a large skillet at least 12” across. Add enough water to half-cover them, about 1 cup, followed by 1 Tbsp. butter, 1 tsp. salt and sugar. Cook over medium-high heat about 12 minutes, stirring occasionally, until the liquid evaporates and onions turn golden brown. Gently transfer to a large plate.
3. In the same skillet over medium heat, melt the remaining 2 Tbsp. butter and whisk in flour until combined. Cook for 1 minute, stirring occasionally and scraping browned bits from the pan's bottom. Whisk in reserved milk a ¼-cupful at a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining ½ tsp. salt, pepper and nutmeg, then add peas and onions and stir until heated through. Gently fold in crème fraîche.