Peas And Onions Recipes

CREAMED ONIONS AND PEAS

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.

GREEN PEAS WITH ONION

Steps:

• In a large skillet, saute onion and garlic in butter until tender. Add peas and water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until peas are tender. Season with salt and pepper.

CREAMED PEAS AND ONIONS

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.

BUTTERED PEAS AND PEARL ONIONS

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.

PEAS AND PEARL ONIONS

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.

MINTY PEAS AND ONIONS

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

SAUTEED PEAS AND RED ONION

Steps:

• Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes.
• Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes. Remove from heat.
• Add remaining tablespoon butter; stir until melted. Season with salt and pepper, and serve.

PEAS AND ONIONS

Steps:

• Slice onion into thin rings, but not super thin, a little thicker than you would put on a sandwich!
• In a large frying pan melt the butter over medium high heat until slightly sizzling and browning.
• Saute onion rings in the butter, when close to being brown and caramalized, add the peas, and continue to cook for about 8-10 minutes until the peas are done but not mushy!
• Salt and pepper to taste!

SUGAR SNAP PEAS AND ONIONS

Steps:

• Melt butter in a medium saucepan and add onion.
• Cook over medium heat, stirring occasionally, until onion is softened but not transparent (about 2-3 minutes).
• Add remaining ingredients (EXCEPT PEA PODS) and bring mixture to a boil.
• Reduce heat to a medium heat and add Pea pods.
• Cook until vegetables are tender (about 1-2 minutes) and heated through or to desired crispness.
• NOTE: If you remove pea pods from freezer before you get started and let them sit on counter in package, they will defrost just a little and cooking time may shorten slightly.

PEAS, ONIONS & MUSHROOMS

Steps:

• Heat the oil and brown the onions slightly.
• Pour in the broth, cook until the broth is reduced and the onions are still a bit crisp tender 4 minutes, remove and keep warm.
• Melt the butter in the pan, brown the mushrooms until they start exuding liquid.
• Return the onions to the pan.
• Meanwhile steam the peas.
• Add to the onions and mushrooms.
• Season with salt& pepper.
• For Vegetarian use the vegetable broth.

PEAS WITH ROASTED ONIONS AND MINT

Steps:

• Preheat oven to 450°F. Combine onion rings, oil, and salt in medium bowl; toss to coat. Spread onion rings in single layer on rimmed baking sheet. Roast until golden brown, stirring occasionally, about 20 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Before using, rewarm in 350°F oven until heated through, about 10 minutes.
• Bring 3 cups water to boil. Add peas; simmer until tender, about 5 minutes. Drain. Return peas to saucepan. Mix in roasted onion rings, mint, pepper, and sugar. Transfer to bowl and serve.

BUTTERED PEAS WITH ONION

Steps:

• Bring water, onion, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then cook over medium heat, covered, stirring occasionally, until onion is tender, about 5 minutes.
• Increase heat to medium-high and stir in butter and peas, then cook, covered, stirring occasionally, until peas are tender, about 8 minutes. Season with salt.