I always have frozen vegetables in my freezer. It’s s a habit I picked up in college. Back then, I relied on them for inexpensive and quick meals. Nowadays they save me from emergencies like when guests drop by unexpectedly.

I love the convenience of frozen pearl onions. Just imagine how much work it would be if you had to boil and peel all the onions by hand. The onions are a classic ingredient in chicken pot pie. I also throw them into soups and stews. But pearl onions don’t always have to play the supporting role. This is a great recipe that features this wonderful ingredient.

Curry powder, with hints of cumin, cardamom and coriander, gives the onions a complex flavor and a pretty golden color. The cream sauce is also spiked with dijon mustard and Tabasco sauce, which give the dish some heat and tanginess. Of course you can adjust the amount of Tabasco to your liking.

The sauce is basically a béchamel sauce that you’d make as a base for gratins and macaroni and cheese. The recipe called for half-and-half, but in a pinch, you can use milk. Just know that the sauce won’t be as rich. This sauce will work with any hearty vegetable. I think it’ will be great over some steamed spring red potatoes.

This dish goes well with some grilled chicken or fish. I like to serve them with rice, which soaks up some of that creamy sauce.

Add frozen vegetables to your next grocery list and whip up this dish next time someone drops by unexpectedly.