Ingredients Jump to Instructions ↓

  1. 2 container(s) (10 ounces each) pearl onions

  2. 3 tablespoon(s) margarine or butter

  3. 3 tablespoon(s) all-purpose flour

  4. 1/2 teaspoon(s) caraway seeds , crushed

  5. 1/2 teaspoon(s) salt

  6. 1/4 teaspoon(s) ground black pepper

  7. 2 1/4 cup(s) milk

  8. 2 package(s) (10 ounces each) rozen peas , thawed

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until tender. Drain onions.

  2. When cool enough to handle, peel onions, leaving a little of the root ends to help onions hold their shape during cooking.

  3. Meanwhile, in 2-quart saucepan, melt margarine or butter over medium heat. Stir in flour, caraway seeds, salt, and pepper until blended and cook 2 minutes, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce thickens and boils.

  4. Return onions to skillet. Add peas and sauce and cook, stirring, until heated through.

  5. Tips & Techniques A day ahead, cook and peel onions and prepare sauce. Cover and refrigerate separately.


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