Introduction

Creamed peas and pearl onions is a comforting side dish featuring tender peas and buttery pearl onions in a rich, velvety cream sauce. It’s quick to prepare and perfect for both weeknight meals and special holiday dinners. This recipe brings nostalgic flavors to your table with minimal fuss.

A close-up image shows a spoon holding a creamy mixture of bright green peas and small white pearl onions covered in a white sauce with specks of green herbs. The spoon, made of a tarnished silver or bronze metal, is angled above a white bowl filled with the same creamy pea and pearl onion mixture. The sauce looks smooth and glossy, and some drops are dripping off the spoon. The bowl sits on a white marbled surface, adding a soft and clean background to the vibrant green and white colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups frozen peas
4 tbsp unsalted butter (I like Kerrygold for this)

8 oz fresh pearl onions (halved lengthwise for even cooking)
4 tbsp all-purpose flour

Kosher salt to taste
2 cups whole milk (room temperature)

1 to 2 splashes heavy cream (optional but recommended for richness)
2 pinches ground nutmeg
Black pepper to taste (freshly ground preferred)

Instructions

Step 1: Slice off the root ends of the pearl onions. Drop them into boiling water for 2 minutes to loosen the skins. Drain and rinse the onions under cold water. Pinch the stem end of each onion to pop them out of their skins. Set the peeled onions aside for later use.
Step 2: In a large skillet over medium-low heat, melt the unsalted butter. Whisk in the flour and keep whisking until the mixture turns a light golden brown, about 2 minutes. Gradually whisk in the room temperature whole milk. Continue whisking until the sauce thickens slightly, about 2-3 minutes.
Step 3: Add the frozen peas and the peeled, halved pearl onions from Step 1 into the skillet with the thickened sauce. Let the mixture simmer gently for 5-7 minutes, or until the peas are tender. Season with kosher salt and freshly ground black pepper to taste.

Step 4: If desired, stir in a pinch or two of ground nutmeg and a splash of heavy cream for extra richness. Serve warm.

Tips & Variations

Frozen peas work best for consistent sweetness; if using fresh peas, blanch them for 2-3 minutes first.
Frozen pearl onions save time and work as well as fresh. If unavailable, quartered shallots can substitute.

Use 2% milk or unsweetened oat or cashew milk for a lighter or dairy-free version, though the sauce will be less rich.
For a gluten-free sauce, replace flour with 2 tablespoons cornstarch mixed with cold milk before adding.
Whisk milk in gradually to avoid lumps in the cream sauce.

Don’t overcook peas to keep their bright color and slight bite.

Storage

Store leftover creamed peas and pearl onions in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; simply stir well before reheating. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed, or microwave in 30-second bursts, stirring between each until heated through.

How to Serve

A close-up image shows a pan filled with a creamy white sauce containing soft gnocchi pieces and bright green peas spread evenly throughout. The sauce has a smooth texture with black pepper sprinkled over it, adding contrast. A wooden spoon rests on the right side, partially submerged in the sauce, and the pan sits on a white marbled surface with a green and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peas instead of frozen or fresh?

Canned peas are not recommended since they tend to be mushy and lack the bright, sweet flavor fresh or frozen peas provide. Frozen peas are picked and frozen at peak freshness, making them the best choice for this dish.

How do I peel pearl onions easily?

Slice an X on the root end of each onion and boil them for 2 minutes. Then plunge into ice water to cool. The skins should slip off easily when you pinch the stem end, making peeling quick and simple.