PHOTOGRAPH BY MARK LOADER | STYLING BY LEAH HOLZEL
Boiling (or boiler) onions are round, tender, thin-skinned white onions. Larger than pearl onions, they’re about the size of a quail egg. They’re a little fussy to peel, so trim them and cut them in half first. This dish is fantastically comforting.
Peas with Baby Potatoes and Boiling Onions
Ingredients
- 12 ounces baby Yukon gold or white potatoes
- Kosher salt and freshly ground black pepper
- 12 boiling onions or 1 medium-large sweet white onion
- 1½ to 2 cups freshly shucked green peas
- 2 tablespoons butter
- ⅓ cup heavy cream
Instructions
- Scrub the potatoes and place in a large, heavy saucepan. Add water to just cover and a big pinch of salt. Bring to a boil over high heat. Reduce the heat to medium-low, partially cover, and simmer for 5 minutes.
- Trim and peel the onions. If using boiling onion, cut them in half. If using 1 medium-large onion, cut into 1-inch pieces and separate the layers. Add onion to the boiling pot of potatoes, cover, and simmer for 5 to 7 minutes, until the onions and potatoes are tender.
- Add the peas, increase the heat slightly, cover, and cook for 2 to 3 minutes, until the peas are just tender. Drain.
- In the same pot, over low heat, melt the butter. Add the cream and bring to a simmer. Add the vegetables to the cream mixture, season with salt and pepper, and cook, stirring gently, until just coated with the cream and butter.
- Taste for seasoning and serve hot in bowls.
Notes
PHILIPPE JEANJEAN’S SUGGESTED WINE PAIRING
You need some acidity to complement the creamy texture of the potatoes and the sauce. A full-bodied oaked Chardonnay from California will be a nice complement. Also try an Aligoté from Burgundy.
