Feel free to cook up the onions and prepare the cream sauce early in the day—both can be held safely at room temperature for a few hours. Gently warm the sauce and add the onions and peas just before serving.
| 1 | cup | water |
| 1 | 10-ounce bag | frozen pearl onions, thawed |
| 3 | tablespoons | butter, melted |
| 2 | tablespoons | flour |
| ~1 | teaspoon | salt |
| ~1/2 | teaspoon | freshly ground black pepper |
| 1 1/2 | cups | half-and-half |
| 1 | 10-ounce bag | frozen petite peas, thawed |
1. Bring the water to a boil in a medium saucepan. Add the onions and return to a boil. Turn the heat to low and simmer until tender—approximately 12 minutes. Drain the onions and place in a medium, heat-resistant bowl.
2. Melt the butter in a medium saucepan and whisk in the flour, salt, and pepper. Cook, whisking constantly, until the flour’s wheat scent dissipates.
3. Slowly whisk in the half-and-half—stirring constantly to prevent lumps—and continue to cook until the cream sauce thickens. Taste the sauce and adjust salt and pepper if needed.
4. Add the peas and onions to the sauce and cook until heated through.
