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.