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Herbed Gratin Of Peas And Onions

4 cups pearl onions, peeled
1 pinch dried thyme
4 cups tiny frozen peas
1/4 cup butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 ounces garlic and herb cream cheese
1/2 cup soft fresh bread crumbs

In saucepan wide enough to hold onions in 1 layer, combine onions
and thyme with enough lightly salted water to cover. Cover pan;
bring to boil. Reduce heat and simmer until onions are tender but
not splitting apart, 8 to 10 minutes. Drain, reserving 1/2 cup of
the liquid. Layer onions and peas in 8-inch square glass baking
dish. In heavy saucepan, melt half of the butter over medium-low
heat. Add flour and cook, stirring, for 2 minutes without browning.
Add salt and pepper; gradually pour in reserved onion cooking liquid
and milk; cook, whisking constantly, until smooth, about 4 minutes.
Cut cheese into 8 pieces; add to sauce, whisking until smooth.
Remove from heat; pour evenly over peas and onions. Melt remaining
butter; toss with bread crumbs. Sprinkle evenly over vegetables.
(Recipe can be prepared ahead to this point, cooled, covered and
refrigerated for up to 2 hours.) Bake in 375 oven for about 25
minutes or until top is crisp and vegetables are steaming. Broil
lightly, if necessary, to brown crumbs.

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