Creamed Peas and Pearl Onions

Creamed Peas and Pearl Onions

5 from 18 reviews

Creamed peas and pearl onions are combined in an easy to make rich creamy sauce.  They are a delectable side for steak, chicken and beef or spooned over mashed or baked potatoes.



  • 8 ounces fresh pearl onions
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups milk (2% or whole)
  • 2 1/2 cups frozen baby peas
  • salt and pepper to taste


  1. Slice off the root ends on the pearl onions and drop into boiling water for 2 minutes. Drain and rinse with cold water. Pinch the stem end and the peeled pearl onion will pop out. Set them aside.
  2. In large skillet over medium low heat melt butter. Whisk in flour and continue whisking until mixture is a light golden brown. Slowly whisk in milk and continue whisking until mixture thickens slightly; 3-4 minutes.
  3. Add peas and pearl onions (that were set aside). Simmer for 5-7 minutes or until the peas are tender. Salt and pepper to taste.


  • This dish tastes best served right away.
  • If you like your creamed peas thicker increase the butter and flour by 1 tablespoon.
  • For additional flavor add a little bit of garlic powder, onion powder, dried thyme leaves or even a pinch of nutmeg.
  • For a change of pace add 1 cup of cooked small sliced Yukon Gold Potatoes or 1/4 cup chopped cooked crispy bacon.
  • You can use canned peas but drain well and almost completely thicken the sauce before adding them as they are fully cooked and only need warming.

Keywords: how to make creamed peas, how to cook pearl onions, peas and pearl onions, creamed peas and onions

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