Creamed Onions and Peas

Creamed Onions and Peas

5 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“This is a wonderful recipe I use which calls for fresh pearl onions and fresh or frozen peas. Quick and tasty!”

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Adjust Servings

Original recipe yields 6 servings



  1. Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
  2. Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
  3. Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

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Reviews (5)

Rate This Recipe


Very tasty!



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.

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Amount Per Serving (6 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 15.4 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet



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Creamed Peas and New Potatoes


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Easy Creamed Onions