Creamed Peas and Pearl Onions

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5 from 2 votes

Creamed Peas and Pearl Onions

This is a classic Thanksgiving and holiday vegetable side — colorful, fresh, and goes with everything!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: People

Author: Katie Workman

Ingredients

½ cup heavy cream
¼ cup less-sodium chicken broth
1 bay leaf
Kosher salt and freshly ground black 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.

Notes

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.

Nutrition