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Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling water, blanch the onions for 2 minutes. Drain and transfer to a bowl of ice water to cool. Gently squeeze the onions from the root end until they pop out of their skins; discard the skins.

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  • In a large skillet, melt the butter over medium heat. Add the onions and cook for 1 minute. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the half-and-half and bring to a boil; cook until thickened, 3 to 5 minutes.

  • Add the peas and cook until heated through, about 5 minutes. Stir in the chives and season with salt and pepper. Spoon into a serving bowl.

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