Creamed Peas with Pearl Onions

This velvety, rich side dish combines the natural sweetness of fresh peas with the mild, aromatic touch of pearl onions, all enveloped in a silky cream sauce that transforms these humble vegetables into something truly special.

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Course: Side Dish

Cuisine: American, Traditional

Keyword: Creamed Peas, Pearl Onions, Comfort Food, Holiday Side Dish

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 220kcal

Equipment

Medium Saucepan
Whisk

Ingredients

2 cups peas fresh or frozen
1 cup pearl onions peeled (frozen for convenience)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk or half-and-half for richer texture
1/4 cup heavy cream
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon white pepper black pepper works but will create visible specks
1 pinch freshly grated nutmeg optional
1 tablespoon fresh parsley chopped, for garnish

Instructions

If using fresh pearl onions, bring a pot of water to boil. Score an X at the root end of each onion and blanch them for 30 seconds. Transfer to an ice bath, then slip off the skins. If using frozen pearl onions, simply thaw according to package instructions.
In a medium saucepan, bring 2 cups of lightly salted water to a boil. Add the pearl onions and cook for 2 minutes if using fresh (skip for pre-cooked frozen onions). Add the peas and cook until tender but still bright green, about 3-4 minutes for fresh or 2 minutes for frozen. Drain thoroughly and set aside.
In the same saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until it forms a smooth, blonde roux.
Gradually whisk in the milk and cream, ensuring each addition is fully incorporated before adding more to prevent lumps.
Add the sugar, salt, white pepper, and nutmeg (if using) to the sauce. Bring to a gentle simmer, stirring frequently, and cook until the sauce thickens enough to coat the back of a spoon, typically 3-5 minutes.
Gently fold the cooked peas and pearl onions into the cream sauce, coating them evenly. Allow the mixture to simmer for 1-2 minutes, letting the vegetables absorb some of the sauce's flavor.
Taste and adjust seasoning if necessary. Garnish with fresh parsley just before serving.

Notes

For a healthier version, try these modifications:

Replace half the cream with chicken or vegetable broth for fewer calories
Use Greek yogurt instead of cream for added protein
Swap the roux for a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water)
Add fresh herbs like thyme, tarragon, or dill to boost flavor

Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk.

Nutrition

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