Best Creamed Onions Recipes

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EASY CREAMED ONIONS



Easy Creamed Onions image

My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.

Provided by Erin Noel

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 6

Number Of Ingredients 6

¾ cup water
salt to taste
2 cups peeled pearl onions
¼ cup butter
1 ½ cups cold whole milk
¼ cup quick-mixing flour (such as Wondra®), or more as needed

Steps:

  • Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
  • Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g

MOM'S TRADITIONAL CREAMED ONIONS



Mom's Traditional Creamed Onions image

Creamy goodness!

Provided by Ibby

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 6

Number Of Ingredients 7

1 cup pearl onions
4 cups water
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch salt to taste
1 pinch ground black pepper to taste

Steps:

  • Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
  • Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 16.6 g, Cholesterol 40.3 mg, Fat 14 g, Fiber 0.3 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 142.8 mg, Sugar 6.9 g

CREAMED PEARL ONIONS



Creamed Pearl Onions image

When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. -Barbara Caserman, Lake Havasu City, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

4 cups pearl onions
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
3/4 cup chicken broth
3/4 cup half-and-half cream
1/4 cup minced fresh parsley
3 tablespoons grated Parmesan cheese
Pimiento strips, optional

Steps:

  • In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

Nutrition Facts : Calories 151 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 440mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

EASY CREAMED PEARL ONIONS



Easy Creamed Pearl Onions image

This is a recipe I originally received from my mother-in-law. Makes a great addition to any holiday meal.

Provided by Janie

Categories     Side Dish     Casseroles

Time 30m

Yield 8

Number Of Ingredients 8

1 pound pearl onions
3 tablespoons butter
3 tablespoons all-purpose flour
1 pinch ground nutmeg
1 ½ cups light cream
½ teaspoon salt
ground black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
  • Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 12.1 g, Cholesterol 41.1 mg, Fat 13.1 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 8.2 g, Sodium 204.7 mg, Sugar 2.1 g

CREAMED ONIONS AND PEAS



Creamed Onions and Peas image

This is a wonderful recipe I use which calls for fresh pearl onions and fresh or frozen peas. Quick and tasty!

Provided by STERASINSKI

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 8

1 ½ cups fresh pearl onions
2 cups fresh or frozen peas
1 cup heavy cream
1 tablespoon margarine or butter
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder

Steps:

  • Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
  • Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
  • Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

Nutrition Facts : Calories 222 calories, Carbohydrate 15.4 g, Cholesterol 54.3 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.5 g, Sodium 198.2 mg, Sugar 4.6 g

CREAMED ONIONS



Creamed Onions image

This is my absolute favorite dish that my mom makes. The onions have a mild sweet flavor, and there's plenty of the rich creamy sauce. The sweetness makes a nice complement to the Peppered Beef Tenderloin. -Denise Bitner Reedsville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 6

6 large onions, sliced
1 cup butter
2 teaspoons all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
2 cups milk

Steps:

  • In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended., Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through.

Nutrition Facts : Calories 227 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

CREAMED PEARL ONIONS



Creamed Pearl Onions image

Provided by Tyler Florence

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 4

1 bag frozen pearl onions
1 tablespoon unsalted butter
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.

CREAMED NEW POTATOES, PEAS AND PEARL ONIONS



Creamed New Potatoes, Peas and Pearl Onions image

Categories     Milk/Cream     Dairy     Onion     Potato     Vegetable     Side     Thanksgiving     Pea     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

2 pounds small red-skinned potatoes
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1 16-ounce package frozen petite peas, thawed, drained
1 10-ounce package frozen petite whole onions, thawed, drained

Steps:

  • Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
  • Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

BAKED CREAMED ONIONS



Baked Creamed Onions image

I often fix this comforting dish for my grown children when they visit. They love it when I double the recipe so they can take leftovers home! This recipe can be prepared a day ahead and refrigerated before baking.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 5 servings.

Number Of Ingredients 10

5 medium onions, sliced and separated into rings
3 tablespoons butter
3/4 cup water
1/8 teaspoon ground allspice
2 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs

Steps:

  • In a large skillet, saute onions in butter for 5 minutes. Add water and allspice; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Combine flour and evaporated milk until smooth; gradually stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sugar and salt., Transfer to a greased 1-qt. baking dish; sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 192 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 367mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMED VIDALIA ONIONS



Creamed Vidalia Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

CREAMED ONIONS



Creamed Onions image

A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.

Categories     Milk/Cream     Onion     Side     Bake     Vegetarian     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

2 lb white pearl onions, left unpeeled
1 1/4 teaspoons salt
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream or half-and-half
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

Steps:

  • Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
  • Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.
  • Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.
  • Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

CREAMED PEAS AND ONIONS



Creamed Peas and Onions image

This is a very old and simple recipe to make.

Provided by Sharon

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 6

Number Of Ingredients 5

4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 (16 ounce) package frozen peas and onions, thawed
salt and pepper to taste

Steps:

  • In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.
  • Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
  • Add the peas and onions and cook until hot. Season with salt and pepper.

Nutrition Facts : Calories 169.6 calories, Carbohydrate 16.9 g, Cholesterol 25.2 mg, Fat 9.2 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 125.2 mg, Sugar 2.9 g

DAD'S CREAMED PEAS & PEARL ONIONS



Dad's Creamed Peas & Pearl Onions image

While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

5 cups frozen peas (about 20 ounces), thawed and drained
2 cups frozen pearl onions (about 9 ounces), thawed and drained
2 celery ribs, finely chopped
3/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 cup sour cream
10 bacon strips, cooked and crumbled
3/4 cup salted cashews

Steps:

  • In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

Nutrition Facts : Calories 322 calories, Fat 18g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 783mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 14g protein.

CREAMED ONIONS



Creamed Onions image

This dish is a perfect addition to the traditional holiday turkey dinner. In my family, neither Thanksgiving or Christmas dinner would be complete without serving creamed onions.

Provided by GREG IN SAN DIEGO

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

16 -20 fresh boiling onions, golf ball size, from produce department
2 tablespoons flour (I prefer Wondra.)
1 cup cold milk
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika

Steps:

  • Fill a large stock pot with water and heat to a rolling boil.
  • Add unpeeled onions and blanch for about 3 minutes.
  • Drain and allow onions to cool.
  • Re-fill stock pot with water and again heat to boiling temperature.
  • Peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.
  • Add the onions to the boiling water and cook until fork tender but not mushy.
  • Meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. Continue to cook and stir about one more minute, until sauce has thickened.
  • Combine the fork tender cooked onions with the sauce and sprinkle with paprika.

CREAMED PARMESAN BABY POTATOES WITH PEAS AND PEARL ONIONS



Creamed Parmesan Baby Potatoes With Peas and Pearl Onions image

This recipe can be doubled, and I really suggest you do, this is absolutely delicious! Of coarse you can use fresh peas cooked to just firm-tender, but frozen peas and small whole onions, make this dish easier!

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs small red potatoes (preferably new potatoes, skin on or off)
1/4 cup butter (no subs!)
1 -2 tablespoon chopped fresh garlic (or to taste)
1/4 cup flour
2 1/4 cups full-fat milk (can use half and half)
1/2 cup whipping cream
1/2 cup parmesan cheese (can use more if desired)
salt and pepper
1 (16 ounce) package frozen baby peas, thawed and well drained (can use fresh cooked to firm-tender)
1 (10 ounce) package frozen small whole onions, thawed and drained

Steps:

  • Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
  • Melt butter in a large heavy saucepan over low heat.
  • Add in the chopped garlic and saute for about 1 minute.
  • Add in flour and whisk for 2 minutes (do not brown the flour).
  • Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
  • Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
  • Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
  • Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
  • Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.

CREAMED CUCUMBERS AND ONIONS



Creamed Cucumbers and Onions image

I always loved cucumbers and onions growing up and made them for my family. My daughter didn't like it as well, complaining it's too sour so I used a recipe from my aunt from the south that would sweeten it up. I can say I now make this version most of the time, it's so fresh and delicious in the summer when we use our own...

Provided by Jami McLamb

Categories     Other Appetizers

Time 15m

Number Of Ingredients 10

4 cucumbers, peeled & sliced
1-2 onions, peeled & sliced
1 c mayonnaise
1 c sour cream
3 Tbsp apple cider vinegar (more or less per your taste)
1/2 c sugar (more or less per your taste)
1 tsp garlic powder
1 tsp onion powder
1 tsp dill weed
1/2 c salt (will discard later)

Steps:

  • 1. Mix mayo, sour cream, vinegar, sugar, garlic, onion, & dill weed in a medium bowl.
  • 2. Peel and slice cucumbers and onions and put in a strainer. Pour salt over the cucumbers and mix until well coated. Allow to sit for 1/2 an hour or so. Rinse salt off and pat cucumbers dry with a paper towel. This process brings the moisture out of the cucumbers so the recipe stays creamy instead of liquidy.
  • 3. Stir cucumbers into mayo mixture and refrigerate for at least 2 hours. It will even taste better the next day just as the old fashioned cucumbers and onions would!

CREAMED PEAS WITH MUSHROOMS AND ONIONS.



Creamed Peas With Mushrooms and Onions. image

Yummy side dish. I love peas! Use low fat milk for a lighter sauce or half and half for a richer sauce. I usually use what I have on hand. Sometimes I add a small handful of swiss cheese and a small handful of grated parmesean cheese to make it even yummier! I also find canned mushrooms work well in this if you are not against all things canned :) This is from southern cooking.

Provided by SarahBeth

Categories     < 30 Mins

Time 30m

Yield 1 side dish, 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 small onion, thinly sliced and separated into rings
1 cup button mushroom, thinly sliced
2 tablespoons flour
1/4 cup water or 1/4 cup chicken broth
1/2 cup milk
1 (10 -12 ounce) package frozen peas, cooked
1 dash ground nutmeg
1 dash ground black pepper
salt, to taste

Steps:

  • Melt butter over medium-low heat.
  • Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
  • Stir in flour until well blended.
  • Add the chicken broth and milk.
  • Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.

CREAMED PEARL ONIONS



Creamed Pearl Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

12 ounces pearl onions
1 cup heavy cream
2 bay leaves
1 tablespoon chopped flat-leaf parsley
1 garlic clove, smashed
1/2 teaspoon fresh grated nutmeg
Salt and pepper, to taste
1 cup goose stock or chicken broth

Steps:

  • Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
  • Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

"CREAMED" PEARL ONIONS



Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 3/4 cups homemade or low-sodium canned chicken stock, skimmed of fat
3/4 cup dry white wine
1 1/2 pounds white pearl onions
5 tablespoons all-purpose flour
2 1/2 teaspoons fresh thyme leaves
1/4 teaspoon freshly ground pepper
1 head roasted garlic
2 tablespoons grated Parmesan cheese

Steps:

  • Place stock and wine in a medium pan over high heat. Reduce liquid by half; set aside.
  • Bring a medium saucepan of water to a boil. Add onions; cook 10 minutes. Drain, and cool. Using a paring knife, remove skins.
  • Place flour and reduced liquid in the bowl of a food processor. Pulse until combined.
  • Transfer mixture to a small saucepan; set over medium heat. Whisk constantly until thickened, about 10 minutes. Remove from heat. Stir in 1 1/2 teaspoons thyme and the pepper. Cut off top of garlic head, and squeeze flesh into the sauce; stir to combine.
  • Place onions and sauce in a 10-inch round baking dish. Sprinkle with Parmesan and remaining teaspoon thyme. Bake until golden on top, about 1 hour 15 minutes. Serve.

ENGLISH PEAS AND PEARLS (CREAMED GREEN PEAS WITH PEARL ONIONS)



English Peas and Pearls (Creamed Green Peas With Pearl Onions) image

Peas & Pearls are a lovely accompaniment to Sunday roast chicken, or to traditional ham or lamb dishes! You may use fresh seasonal petite baby peas and white pearl onions, when available.

Provided by BecR2400

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces frozen baby peas
8 ounces frozen white pearl onions
2/3 cup cream
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash garlic powder
1/4 teaspoon crushed dried tarragon
2 tablespoons flour
2 tablespoons sweet butter, slightly softened
1 tablespoon fresh finely snipped parsley (or fresh mint)

Steps:

  • Cook peas and onions (according to package directions) until done; drain. Set aside and keep warm.
  • In a medium saucepan, whisk together the cream, sugar, salt & pepper, garlic, tarragon, and flour until smooth.
  • Bring to a boil over medium-high heat; reduce heat to medium and continue to cook, stirring constantly, for three minutes more.
  • Reduce heat to low and add the cooked peas and onions to the cream sauce; stir gently to combine and heat through briefly.
  • Serve immediately with a garnish of sweet cream butter and fresh snipped parsley (or mint).

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