Easy Creamed Peas Recipe

5 from 44 reviews

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


  • 8 ounces fresh pearl onions
  • 4 tablespoons butter, unsalted
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk 
  • 2 1/2 cups frozen peas
  • kosher salt and black pepper to taste
  • 2 pinches ground nutmeg (optional)
  • 12 splashes heavy cream (optional)


  1. Slice off the root ends of the pearl onions and drop them 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 a large skillet over medium-low heat, melt butter. Whisk in flour and continue whisking until the mixture is a light golden brown. Slowly whisk in milk and continue whisking until the mixture thickens slightly; 2-3 minutes.
  3. Add peas and pearl onions (that were set aside). Simmer for 5-7 minutes or until the peas are tender. Season with salt and pepper to taste. If desired, add a little nutmeg and a splash of cream. 


  • 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 little added sweetness, add 1 teaspoon of sugar.
  • For a change of pace, add 1 cup of cooked small sliced Yukon Gold Potatoes, 1/4 cup of chopped cooked crispy bacon, or 1/2 cup of finely diced cooked carrots.
  • You can use canned peas but drain them well and almost completely thicken the sauce before adding them, as they are fully cooked and only need warming.
  • Store leftovers in an airtight container in the fridge for up to 3 days.  Reheat in the microwave at reduced power or on the stovetop.

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

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