Creamed Peas And Onions

• 2 cups whole milk
• 3 whole cloves
• 1 bay leaf
• 1 pound pearl onions (about 2 cups), peeled, trimmed, or 1 pound frozen pearl onions, thawed
• 3 tablespoons unsalted butter, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 1-pound bags frozen peas, thawed
• 1/4 cup creme fraiche, whole-milk, Greek yogurt, or sour cream

1. Bring milk, cloves, and bay leaf to a boil in a small saucepan; reduce heat to low and simmer for 15 minutes to let flavors meld. Strain into a medium bowl; discard solids. Cover milk and keep warm.
2. Meanwhile, place onions in a large skillet (at least 12"). Add water to half-cover the onions (about 1 cup). Add 1 tablespoon butter, 1 teaspoon salt, and sugar. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and onions are golden brown, about 12 minutes. Gently transfer onions to a large plate.
3. Melt remaining 2 tablespoons butter in same skillet over medium heat; add flour and whisk to combine. Cook, stirring occasionally and scraping up browned bits from bottom of pan, for 1 minute. Whisk in reserved milk, adding 1/4-cupful at a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in creme fraiche.

milk, cloves, bay leaf, pearl onions, unsalted butter, kosher salt, sugar, flour, freshly ground black pepper, freshly grated nutmeg, frozen peas, crueme fraueeche

Taken from www.epicurious.com/recipes/food/views/creamed-peas-and-onions-51123040 (may not work)