I used regular onions, but obviously, you could use pearl and it would be even more delicious. And this would make a great Thanksgiving side.
Creamed Peas with Onion and Chives
1 lb bag shelled fresh green peas or 1 (1-lb) bag frozen peas
3/4 cup heavy cream
1/4 cup finely chopped onion
2 Tbsp. butter
1 tsp. fresh minced chives
1/4 tsp. salt
If using fresh peas, cook in boiling, salted water uncovered until tender, about 5 minutes (mine took a little longer, but the original recipe said 3-5 so start testing around 3 minutes). Drain.
Meanwhile, briskly simmer the cream in a heavy saucepan until slightly thickened and reduced, about 4-5 minutes.
Cook onions in butter in a skillet over moderate heat, stirring, until softened, about 4 minutes. Add cooked fresh or frozen peas and cook, stirring, until heated through, about 3-5 minutes (frozen will take a little longer). Stir in cream, salt, and pepper to taste and stir around a bit, uncovered, until peas are well coated and everything is blended together. Stir in chives and more seasonings to taste, if needed. Makes 5-6 side-dish servings.