This marinara sauce is fantastic! With meatballs or fried eggplant, this is excellent. In order to create a meat sauce, I’m sure you could add ground meat.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 ½ cups fresh pearl onions
- 2 cups fresh or frozen peas
- 1 tablespoon margarine or butter
- 1 cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
Instructions
- Bring a pot of water to a boil. Add pearl onions and cook for 3 minutes. Drain and rinse under cold water. Peel onions and remove the ends.
- Place onions back into the pot. Add peas and fill with just enough water to cover. Simmer until tender, about 10 to 12 minutes. Drain and transfer to a bowl.
- Melt margarine in the same pot over medium-high heat. Add cream, salt, pepper, onion powder, and garlic powder; bring to a boil. Cook, stirring constantly, until sauce thickens, about 5 minutes. Add peas and onions and stir until coated.
- Serve immediately.
- If you don’t have cream, mix 1 cup milk with 1 tablespoon cornstarch instead.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 198 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This dish, when making it is from the 50’s no woman in her right mind would serve a vegetable with a heavy, thick sauce! This is just how I remember my Grams and mom growing up on the farm.. and in there was nothing better than the season when we had new potatoes to add to it!! Still make it for my family .
Wasn’t amazing. after reading the reviews, I decided to go with only 1/2 a cup of heavy cream which was still too much. I ended up thickening the sauce with shredded Parmesan cheese which helped a bit. Also added heaps of garlic powder, onion powder and a hint of nutmeg per the first review and the flavor was a little better. The peas cooked a lot quicker than the onion so they were still a bit crunchy when finished. Overall, I won’t be making this dish again.
Thig was good, but definitely add the flour to the butter. I didn’t simmer the onions other than the three minutes because they seemed soft enough. Also, I just add the frozen peas and cleaned onions to the simmering cream. They cook long enough for our taste once the cream thickens. I normally add more garlic and onion powder as well as nutmeg. Will make again.
Straight forward to make. Reminds me of mom’s. We had some of the onions in a jar of liquid and they worked fine.
I think there is a step missing here or it would have been 5 stars. After melting the butter or margarine a Tbsp of flour should be added for a roux. I used the recipe exactly and as another reviewer said, the cream didn’t thicken. I added a tbsp of flour with water and it was perfect. I would have preferred to mix a tbsp of flour with the butter, then added the cream. I will do this next time. Otherwise, great recipe!
This was very bland, as others mentioned, so I did add a little more garlic and onion powders. It was still lacking in flavor. If I make this again, I might try nutmeg as mentioned by another reviewer.
Creamed Onions and Peas by STERASINSKI. Less onion & frozen peas.
My kids loved all under 5. Made as directions said, but added more flavor with more seasonings because I used more than 2 cups of peas. Probably 1/4 tsp of garlic powder and onion powder. At the end I added 1 slice american cheese so my kids would eat..haha. Very good. Had this with Brats, homemade sauerkraut, fried onions. A great side dish and easy.
I remembered something like this as a child but didn’t know how to make it. I looked around and here I found something quick and so easy it took no time at all to make. I used fresh butter and my only suggestion is LOW HEAT. I burnt the butter the first time and had to start over. Totally worth it it was so good I plan on making it every Holiday.
Really pleased with the suggestion to use milk. (One cup milk mixed with one tablespoon cornstarch can be substituted for the cream)..it made a light sauce and I used petite peas with cooked pearl onions….a little dill on top. Nice presentation, too.
I doubled the spices as recommended by others, and also added 1/4 t of nutmeg. Everyone really liked it, including people who don’t like creamed onions too much. Could have even added more peas or onions. Ends up with a lot of cream.
Perfect. The little extra effort is well worth the flavor. One of my favorites. Bravo.
I made this close to the recipe – added a little extra garlic and pepper, and cooked the peas and onions for less time as our stove runs hot and we like fairly crisp vegetables. My family was a bit skeptical, but everyone loved it!
Very good! I used canned peas and a jar of cocktail onions.
I was skeptical I would like this, but it was actually quite tasty. I halved the recipe and used a mix of frozen peas/onion. Surprisingly yummy and super fast to make!
These have the potential for more stars, but the cream never thickened up and the seasonings just weren’t strong enough so it came out a little bland. I ended up thickening it with a little slurry and increasing the seasoning. Hubby just didn’t like it though.
9.19.11 … https://www.allrecipes.com/recipe/66409/creamed-onions-and-peas/ … I liked these, but I was the only one. Their loss. I subbed much less chopped onions & cooked them with the frozen peas. Yummy, but so high in fat.
I used about 10 cocktail onions (drained) and put in with the peas the last ten minutes of simmering. I simmered my peas about 10 minutes longer than suggested because we like almost mushy peas. The flavor was so good we will make this again soon.
Very tasty!