Creamy Peas Pearl Onions With Crispy Onion Topping Recipes

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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 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 PEAS WITH PEARL ONIONS



Creamed Peas with Pearl Onions image

This vegetable dish is one of the most classic holiday sides. Luckily, it's also one of the easiest, so you can save your efforts for all that other cooking!

Provided by GypsyPlate

Categories     Side Dishes

Time 15m

Number Of Ingredients 8

2 12oz packages frozen green peas (see note 1)
1 14oz package frozen pearl onions
3 Tbsp butter
2 Tbsp flour
1 cup heavy cream
1 tsp sugar
Salt and pepper to taste
Chives for garnishing

Steps:

  • Thaw peas. Simmer frozen onions in boiling water for 5 minutes, then drain.
  • Melt butter in pan over medium heat. Add onions, sauté 5 minutes.
  • Add peas, sauté 1 minute. Season with salt, pepper and sugar.
  • Add flour and mix well, cook for one minute until peas and onions are nicely coated.
  • Gradually add cream, stirring continuously, and cook till thickened.
  • Taste and adjust salt and pepper. Garnish with chives.

Nutrition Facts : Calories 242 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 83 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BUTTERED PEAS AND PEARL ONIONS



Buttered Peas and Pearl Onions image

Provided by Tyler Florence

Categories     side-dish

Time 32m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds pearl onions
1 cup chicken broth
1/4 cup (1/2 stick) unsalted butter
3 teaspoons chopped fresh dill
2 cups fresh sweet peas, shelled
1/2 lemon, juiced
1 small bunch watercress, washed and trimmed
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside.
  • In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.

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

PEAS AND PEARL ONIONS



Peas and Pearl Onions image

A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

10 ounces red pearl onions
Coarse salt
1/2 ounce (1 tablespoon) unsalted butter
2 tablespoons water
2 packages (10 ounces each) frozen petite green peas
1/2 cup small fresh mint leaves

Steps:

  • Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
  • Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

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.

PEARL ONIONS IN CREAM SAUCE



Pearl Onions in Cream Sauce image

Found this recipe today on the back of a package of pearl onions. I haven't had the opportunity to try this yet but I don't think you can go wrong with delicious onions in a cream sauce. I would be interested when I do have the time to test this recipe in substituting whipping cream for part of the milk.

Provided by COOKGIRl

Categories     Onions

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

10 ounces white pearl onions (gold, red or white)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk, heated until very hot, but NOT boiling (or 1 1/2 cups part milk and whipping cream)
2 tablespoons dry white wine or 2 tablespoons fresh stock
1/8 teaspoon Tabasco sauce
1 dash freshly ground nutmeg
salt
white pepper
chopped fresh parsley (to garnish)
3/4 cup fresh green peas (optional) or 3/4 cup frozen green pea (optional)

Steps:

  • In large heat proof bowl, pour boiling water over onions to loosed papery skin. Let stand 10 minutes then drain. Carefully cut off very end of each *pearl onion and slip off the skin.
  • *Cut the pearl onions in half if you wish.
  • Cream Sauce::.
  • Melt butter over medium heat then add flour stirring with wire whisk constantly until all butter is absorded.
  • Turn heat down to low and add milk slowly (or milk/whipping cream), continuing to stir constantly with wire whisk to break up lumps. Add sherry, (or substitute), Tabasco sauce, nutmeg, white pepper and salt. Fold in cooked onions and mix well.
  • Just prior to serving, garnish with fresh parsley.
  • Variation: When folding in cooked pearl onion add 3/4 cup fresh or frozen (defrosted) green peas.

Nutrition Facts : Calories 196.8, Fat 12.1, SaturatedFat 7.6, Cholesterol 35.7, Sodium 125.5, Carbohydrate 16.4, Fiber 1.4, Sugar 3.6, Protein 4.5

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).

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.

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