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Creamed Onions and Peas

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Creamed Onions and Peas

Creamed Onions and Peas is a quick and tasty side dish that uses fresh pearl onions and fresh or frozen peas!

Creamed Onions and Peas

If you love creamy soups then be sure to check my Cream of Celery Soup and Grandma’s Hamburger and Vegetable Soup. SO GOOD!

Creamed Onions and Peas

This onions and peas vergetable recipe is a great dish for fall and winter cold days! My family loves it!

Creamed Onions and Peas

Ingredients:

1 ½ cup pearl onions (or shallots)

2 cups frozen peas

1 cup heavy cream

1 tbsp butter

1/2 tsp salt

¼ tsp pepper

⅛ tsp onion powder

⅛ tsp garlic powder

How To Make Creamed Onions and Peas:

Step 1. Bring a saucepan full of water to boil. Add pearl onions and cook for 3 minutes, then drain and rinse with cold water. Peel and remove ends of onions.

Step 2. Place onions back into saucepan with peas, then fill with enough water to cover the vegetables. Simmer for 10 to 12 minutes, until tender. Drain vegetables and put them into a bowl.

And

Then

Step 3. Over medium-high heat, melt butter in the saucepan. Once melted, pour in cream, then add salt, pepper, onion powder and garlic powder.

Step 4. Bring mixture to a boil, then reduce to a simmer and cook until thickened, stirring constantly.

Step 5. Add onions and peas back into saucepan and stir into the sauce to coat. Serve immediately.

Done! Enjoy!

Creamed Onions and Peas

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Creamed Onions and Peas

Creamed Onions and Peas

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Creamed Onions and Peas

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Creamed Onions and Peas
5 from 2 votes

Ingredients 

  • 1 ½ cup pearl onions, or shallots
  • 2 cups frozen peas
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1/2 tsp salt
  • ¼ tsp pepper
  • tsp onion powder
  • tsp garlic powder

Instructions

  • Bring a saucepan full of water to boil. Add pearl onions and cook for 3 minutes, then drain and rinse with cold water. Peel and remove ends of onions.
  • Place onions back into saucepan with peas, then fill with enough water to cover the vegetables. Simmer for 10 to 12 minutes, until tender. Drain vegetables and put them into a bowl.
  • Over medium-high heat, melt butter in the saucepan. Once melted, pour in cream, then add salt, pepper, onion powder and garlic powder.
  • Bring mixture to a boil, then reduce to a simmer and cook until thickened, stirring constantly.
  • Add onions and peas back into saucepan and stir into the sauce to coat. Serve immediately.

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 260mg | Fiber: 3g | Sugar: 6g
Author: Marta

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Best Side Dishes Recipes:

Fried Potatoes and Onions

Cream of Celery Soup

Marinated Cucumbers, Onions and Tomatoes

Sausage, Peppers and Onions

Cucumber and Tomato Salad

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