Instructions: Melt the butter in a saucepan over moderate heat; add the scallions, and gently saute for about 5 minutes, stirring frequently. Sprinkle in the flour, sugar, thyme, nutmeg, salt and pepper. Stir to blend and remove from the heat.

Add the milk and stir to blend all the ingredients. Return the mixture to the heat and cook, stirring constantly, until the mixture comes to the boil and is smooth and thickened. Reduce the heat to low and continue cooking for about 10 minutes.

Meanwhile, cook the peas in lightly salted boiling water until just tender. Drain, then stir in the hot creamed onions. Serve immediately. If you must hold the peas until serving time, keep them warm over hot water in a double boiler, reheating the creamed onion sauce if necessary.

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