Onions and Peas in Cream

Begin by filling a large pot with water and placing it on the stovetop over high heat, allowing it to reach a rolling boil. Next, add a batch of pearl onions and cook for 3 minutes, or until they start to soften. Remove the onions from the boiling water with a slotted spoon and transfer them to an ice bath, where they'll cool down quickly under cold running water.

Once the onions have cooled, peel them using a vegetable peeler and discard any damaged or rotten parts. Remove the onion ends by cutting off both ends of each onion with a sharp knife.

Add the cooled onions back into the same pot, along with a handful of fresh or frozen peas. Fill the pot with just enough water to cover the ingredients, then bring the mixture to a simmer over medium heat. Allow the peas and onions to cook until they're tender, which should take around 10-12 minutes.

After the peas and onions have finished cooking, use a slotted spoon to transfer them to a serving bowl.

Meanwhile, melt a generous amount of margarine in the same pot over medium-high heat. Add a splash of heavy cream, along with some salt, pepper, onion powder, and garlic powder. Bring the mixture to a boil over high heat, stirring constantly as it reaches its boiling point.

Continue cooking the sauce for another 5 minutes, stirring frequently until it thickens to your liking. Add the cooked peas and onions back into the pot, stirring gently until they're evenly coated with the sauce.

Serve the pea and onion mixture hot, garnished with chopped fresh herbs if desired.