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Prep Time
5 mins
Total Time
55 mins


10 oz
fresh pearl onions
300 g
6 slices
bacon, cut into small pieces
1/2 tsp
each salt and pepper
2 mL
6 cups
frozen Petite Peas
1.5 L
1 tbsp
15 mL
2 tsp
chopped fresh thyme
10 mL


Step 1

Bring a saucepan of water to a boil. Add onions and simmer, 2 min. Drain and immediately immerse into a large bowl of ice water to cool, 5 min. Using a paring knife, cut off the root ends. Slide skins off then discard. Set onions aside.

Step 2

Fry bacon in skillet over medium-high heat until cooked but not crispy, about 6 min. Transfer to a plate. Drain all but 2 tbsp (30 mL) of fat from the skillet. Add onions and cook over medium-high heat, stirring often, until golden, about 8 min. Add salt, pepper and 1 cup (250 mL) water, scraping up brown bits from bottom of skillet.

Step 3

Reduce heat to simmer, cover and cook, 15 min. Stir in peas, cover and cook 5 min. more or until peas are tender but still bright green. Just before serving, stir in reserved bacon, butter and thyme.


Omit the bacon to make this a vegetarian dish.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
4 g
Saturated Fat:
2 g
21 g
8 g
10 mg
7 g
340 mg

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