Creamed Baby Peas & Pearl Onions

Such a creamy, satisfying side dish, well worth the extra effort to blanch fresh pearl onions for this dish - you may never go back to canned or frozen.

Creamed Baby Peas & Pearl Onions

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  • Prep Time


  • Total Time


  • Servings



  • 10

    ounces fresh pearl onions, unpeeled but root ends trimmed

  • Ice water

  • 2

    tablespoons butter

  • 2

    tablespoons flour

  • cups half-and-half

  • 20

    ounces frozen baby peas, thawed

  • ¼

    cup fresh chives, chopped

  • Salt and pepper, to taste


In a large pot of boiling water, blanch onions for 2 minutes. Drain and transfer to a bowl of ice water to cool. Gently squeeze onions from the root end until they pop out of their skins; discard skins. In a large skillet, melt butter over medium heat. Add onions and cook 1 minute. Sprinkle with flour and cook, stirring, for 2 minutes. Add half-and-half and bring to a boil. Cook until thickened, 3 to 5 minutes. Add peas and cook until heated through, about 5 minutes. Stir in chives and season with salt and pepper. Spoon into a serving bowl.


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