Braised Pearl Onions with Peas

Braised Pearl Onions with Peas





Servings: 8





10 ounces [284 g] unpeeled pearl onions

6 strips naturally smoked bacon, cut into small pieces

1/2 teaspoon [2.5 mL] salt

1/2 teaspoon [2.5 mL] pepper

1 cup [250 mL] water

6 cups [1.5 L] frozen tiny peas

1 tablespoon [15 g]] butter

2 teaspoons [10 mL] freshly chopped thyme







Bring a saucepan filled with water to a boil.

Add onions; leave to simmer for 2 minutes.

Drain; immediately immerse into a large bowl of ice water to cool for 5 minutes.

Using a paring knife, cut off the root ends.

Slide skin off; discard.

Set onions aside.

Fry bacon pieces into a skillet over medium-high heat until cooked but not crispy, about 6 minutes.

Transfer to a plate.

Drain all but 2 tablespoons [30 mL] of melted fat from the skillet.

Add onions and cook over medium-high heat stirring often until golden, for approximately 8 minutes.

Salt, pepper then pour in water, scraping up brown bits from the bottom of the skillet.

Lower heat; cover and leave to simmer for 15 minutes.

Stir in peas, cover and cook for 5 minutes more, until peas are tender but still bright green.

Just before serving, stir in reserved bacon pieces, butter and freshly chopped thyme.