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Herbed Gratin Of Peas And Onions

Herbed Gratin Of Peas And Onions is built on Pearl Onions Peeled, Dried Thyme, Tiny Frozen Peas, Butter, and All Purpose Flour. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 4 cup
• 1 pinch
• 4 cup
• 1/4 cup
• 2 tbsp
• 1/4 tsp
• 1/4 tsp
• 1 cup
• 4 oz
• 1/2 cup

Method (preview)

1. 1

   In saucepan wide enough to hold onions in 1 layer, combine onions and thyme with enough lightly salted water to cover.

2. 2

   Cover pan; bring to boil.

3. 3

   Reduce heat and simmer until onions are tender but not splitting apart, 8 to 10 minutes.

4. 4

   Drain, reserving 1/2 cup of the liquid.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Add salt and pepper; gradually pour in reserved onion cooking liquid and milk; cook, whisking constantly, until smooth, about 4 minutes.

9. 9

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

10. 10

    Remove from heat; pour evenly over peas and onions.

11. 11

    Melt remaining butter; toss with bread crumbs.

12. 12

    Sprinkle evenly over vegetables. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 hours.) Bake in 375 oven for about 25 minutes or until top is crisp and vegetables are steaming.

13. 13

    Broil lightly, if necessary, to brown crumbs.