->Pea Onion Gratin <-

4 cups pearl onions, peeled

1 pinch dried thyme

4 cups tiny frozen peas

1/4 cup butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup milk

4 ounces garlic and herb cream cheese

1/2 cup soft fresh bread crumbs

In saucepan wide enough to hold onions in 1 layer, combine onions

and thyme with enough lightly salted water to cover. Cover pan;

bring to boil. Reduce heat and simmer until onions are tender but

8 to 10 minutes. Drain, reserving

1/2 cup of

the liquid. Layer onions and peas in 8-inch square glass baking

dish. In heavy saucepan, melt half of the butter over medium-low

heat. Add flour and cook, stirring, for 2 minutes without browning.

Add salt and pepper; gradually pour in reserved onion cooking liquid

and milk; cook, whisking constantly, until smooth, about 4 minutes.

Cut cheese into 8 pieces; add to sauce, whisking until smooth.

Remove from heat; pour evenly over peas and onions. Melt remaining

butter; toss with bread crumbs. Sprinkle evenly over vegetables.

(Recipe can be prepared ahead to this point, cooled, covered and 2 hours.

375 oven for about minutes or until top is crisp and vegetables are steaming. Broil

lightly, if necessary, to brown crumbs.