Creamed Peas and Pearl Onions
on Nov 06, 2023, Updated Dec 18, 2023
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This is a classic Thanksgiving and holiday vegetable side — colorful, fresh, and goes with everything!
Tiny bite-sized sweet pearl onions floating with tender sweet peas in a light but creamy sauce. These just seem to go with everything on the plate! This is another one of those dishes I cannot imagine skipping on Thanksgiving. It’s right up there with the roast turkey and the mashed potatoes. I have a thing for creamy onions!
And you can use frozen pearl onions in this recipe. Frozen pearl onions are not already cooked, but they are peeled, which is a huge time saver. Yes, sometimes I peel my own pearl onions when I am willing to spend a bit of extra time on a special dish. Here is everything you need to know about blanching and peeling pearl onions. And sometimes I buy frozen. This dish will work with either fresh or frozen pearl onions!
Try these with Baked Ham, Slow Cooker Turkey Breast, or Turkey Marsala. And don’t just save them for the holidays — they make a lovely little fall or winter side dish.
Table of Contents
Creamed Peas and Pearl Onions: This is a classic Thanksgiving and holiday side — colorful, fresh, and goes with everything!
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Ingredients
- Heavy cream – Put the creaminess in the creamed peans and pearl onions!
- Chicken broth – I recommend less-sodium so you can control the salt in the dish.
- Bay leaf – Adds lovely flavor to the sauce.
- Pearl onions – Use frozen or fresh and peeled (see this easy peeling method!)
- Frozen or fresh peas – Either works perfectly, though I am not a fan of canned here.
- Unsalted butter – Just a bit.
- Minced parsley – Add a pop of freshness and color.
How to Make Creamed Peas and Pearl Onions
- Heat the sauce: In a medium saucepan, combine the cream, broth, bay leaf, salt, and pepper.
- Add onions and simmer: Add the onions and bring to a simmer. Cook for about 20 to 25 minutes, until the onions are tender and the sauce has thickened and reduced slightly.
- Add the peas: Continue to simmer for 5 more minutes until the peas are cooked and hot.
- Serve: Remove the bay leaf, stir in the butter and parsley, and turn into a serving bowl. Serve hot.
Storage and Reheating
Creamed Onions and Peas will last for up to 4 days in a tightly sealed container. You can also freeze them in an airtight container for up to 2 months. Defrost in the fridge, and then gently reheat in a pot on the stove before serving. Stir frequently.
You can also reheat the onions and peas in the microwave. Use short 30-second bursts and stir in between each heating period to heat them through more evenly.
What to Serve With Creamed Peas and Pearl Onions
More Thanksgiving Side Dishes
- Braised Cippolini Onions
- Cranberry Sauce
- Fresh Green Bean Casserole
- Mashed Potatoes
- Mashed Sweet Potatoes
- Traditional Thanksgiving Stuffing
- Cornbread Dressing
- Gravy
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Creamed Peas and Pearl Onions
Ingredients
- ½ cup heavy cream
- ¼ cup less-sodium chicken broth
- 1 bay leaf
- Kosher salt and freshly ground pepper to taste
- 2 pounds pearl onions (frozen or fresh and peeled; see this easy peeling method!)
- 2 cups frozen or fresh peas
- 1 tablespoon unsalted butter
- 2 tablespoons minced parsley
Instructions
- In a medium saucepan, combine the cream, broth, bay leaf, salt, and pepper. Add the onions and bring to a simmer over medium-high heat. Lower the heat to maintain a simmer and cook for about 20 to 25 minutes, until the onions are tender and the sauce has thickened and reduced slightly.
- When the onions have become tender, add the peas and continue to simmer, stirring occasionally, for 5 more minutes until the peas are cooked and hot. Remove the bay leaf, stir in the butter and parsley, and turn into a serving bowl. Serve hot.
