My father loved creamed peas and onions - lje62, your recipe sounds delicious. I am saving that for Christmas dinner.
http://www.cooks.com/recipe/4f75f5x3/five-creamed-onions.html
I posted this link before, it is the recipe I always make. My mom always made the basic creamed onions recipe with boiled white onions in a white sauce and I always liked it but this is an amped up version that also has shallots, scallions, garlic and chives. It’s hard to describe what I like about it but it is the contrast of the somewhat pungent varieties of onions that have been mellowed by cooking against the rich creaminess of the sauce.
I often make small white onions–not pearl onions–braised in brown stock from Mastering the Art of French Cooking. They are a frequently requested item. Here is a link to the recipe:
http://www.cookstr.com/recipes/brown-braised-onions
I use the small white onions sold loose in the grocery store. I have to admit that they are a PITA to peel. , but if you are willing to be ruthless about sacrificing the outermost onion layer, it helps. 
@Consolation they are awful to peel and difficult to get the smell off your fingers afterwards. I have to go to a produce outlet to get them tomorrow along with all the herbs I need. Luckily, I can buy them pre-peeled 
Paid quite a bit - but got some nice brussel sprouts today in another grocery store - roasted brussel sprouts are back on the menu
I thought the trick to peeling those little onions was a quick blanch in boring water like peeling skin off tomatoes. Have you tried that?
@kiddie Trader Joes had stacks of Brussel sprouts today. $3.99 for a whole stem which must have had at least 20 on it. (probably even more than that)
Yes, blanching the onions makes them fairly easy to peel. Also, since my H likes creamed onions, making it his job to peel them makes it a lot easier for me 
*boiling. Careless typing and stupid spell check. 8-}
Okay, now I’m tempted to make creamed onions. I definitely like the idea of a bit of nutmeg and garlics, shallots and chives sound like an improvement too!
My favorite br sprouts recipe:
1.5 lb sprouts
3 tablespoons evoo
1 tablespoon good quality balsamic vinegar
Salt and pepper to taste
Preheat oven to 375 (I move the rack to close to the top of oven)
Trim sprouts and cut in half
Mix the other ingredients together and dump in sprouts, coating them
Place the sprouts in a single layer, cut side down, and cook for 15 minutes
Turn and cook another 10-15 minutes/until browned as much as you’d like
I usually hold most of the salt and pepper until I pull them out of oven
One of my kids loves creamed onions, but I have stomach trouble with the cream and others aren’t fans. I make a half recipe of creamed onions (with garlic and nutmeg!) and with the rest of the bag of onions, make a sweet and sour version.
Boil until al dente
Place in frying pan with a bit of olive oil to brown
combine 3 T olive oil with 3 T vinegar (you can experiment, I’ve used Cider vinegar, red wine vinegar, etc) & 1 T honey
Allow mixture to coat onions, then boil down till there is a thick syrup coating the onions.
Somehow, these small boiling onions seem holiday festive and everyone can have their favorite version.
Re blanching the white onions for peeling: I’ve never done it because I was afraid that it might retard the browning that is essential for the brown braise. If you are making creamed onions, of course, it wouldn’t matter.
I’m looking forward to trying the corn casserole that so many of you have tried and loved. One question … Can you think of any reason not to substitute frozen corn for the canned whole kernel corn? My husband is the corn lover in the family and when I showed him the recipe, he turned up his nose at the idea of the canned corn.
I think you could use the frozen corn but you will still have to have the canned creamed corn. Just be careful it doesn’t add to much liquid to the casserole. I don’t like canned peas but I have no trouble with canned corn.
I was thinking the same thing about the canned cream corn, but once my husband gets a thought in his head, it’s hard to convince him otherwise. To control the amount of liquid, maybe i will thaw the frozen corn and allow any liquid to drain off before adding to the mixture.
Fresh from a trip to the grocery store, where I discovered that the kind of onions I prefer to use for the brown braise are called “boiling onions.”
Some of the canned corn labeled as “crisp” isn’t that bad! And I’m a person who really dislikes canned vegetable.
A 70s classic precursor to Ina’s fancy spinach gratin
stick of butter, melt it
4 T flour, stir in, heat a bit to remove the floury taste
remove from heat
3 eggs, stir in one at a time
2# cottage cheese, stir in
20 oz chopped spinach (if frozen, thaw and drain; if fresh, microwave 1 minute, squeeze out water)
sharp shredded cheddar, 2-3 cups, stir in until you see even amounts of cheddar and cottage cheese
9x13 at 350, bake about an hour, until set and browned on top (my family loves the crunchy bits, if you love the soft parts, use a 1.5 quart round pan)
let sit for 10 minutes before serving
I made the spinach gratin and thought it was very tasty.