A classic French preparation where tender peas cook gently with pearl onions and smoked bacon, revealing their delicate natural sweetness. This essential side dish will delight the most discerning tables with its elegant simplicity and refined flavors.
⏱️40 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
600 gfresh or frozen peas
8 piècespearl onions
100 gsmoked bacon
40 gbutter
250 mlchicken broth
1 pincéesalt
1 pincéepepper
1 cuillère à cafésugar
1 bouquetfresh parsley
Instructions
1PREPARE THE INGREDIENTS: Gently peel the pearl onions while keeping their base intact so they don't fall apart during cooking. Cut the smoked bacon into small lardons about 1 cm in size. If using fresh peas, shell them just before cooking to preserve their natural tenderness. Finely chop the fresh parsley for finishing.
2RENDER THE BACON: In a casserole or large skillet, heat the bacon over medium heat without adding any additional fat. Let it cook for 3 to 4 minutes until slightly crispy and it releases its fat. Remove with a slotted spoon and set aside on paper towels to maintain crispness.
3COOK THE ONIONS: In the bacon fat, add 20 g of butter and the pearl onions. Sauté over medium heat for 5 to 6 minutes, turning regularly, until they are lightly golden and translucent. The onions should remain firm at the core, not completely soften.
4ADD THE PEAS: Pour the peas into the casserole with the onions. Add the hot chicken broth and sprinkle in the sugar to enhance the naturally sweet flavor of the peas. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat to low and cover partially.
5SIMMER GENTLY: Cook over low heat for 12 to 15 minutes. The peas should be tender yet still slightly crisp, and the liquid should reduce gradually. Check the cooking after 10 minutes by tasting a pea. Do not overcook, as the peas will lose their vibrant green color and delicate flavor.
6FINISH AND SERVE: Increase heat to reduce any remaining broth if necessary until you achieve a light syrup consistency. Stir in the reserved bacon and remaining butter, gently stirring to emulsify. Sprinkle with fresh parsley just before serving. The dish should be glossy and silky, with a perfect balance between sweet and savory.