Creamed Onions and Peas


2 containers (10 ounces each) pearl onions
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups milk
2 packages (10 ounces each) frozen peas, thawed


In 10-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until tender. Drain onions.

When cool enough to handle, peel onions, leaving a little of the root ends to help onions hold their shape during cooking.

Meanwhile, in 2-quart saucepan, melt margarine or butter over medium heat. Stir in flour, caraway seeds, salt, and pepper until blended and cook 2 minutes, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce thickens and boils.

Return onions to skillet. Add peas and sauce and cook, stirring, until heated through.