Creamed Peas in Onion Half Shells

Deliciously Creamy Peas served in Onion Half Shells are a perfect side dish for Easter and Passover this year! Not only delicious, but visually a work of art. 

Creamed Peas in Onion Half Shells

Prep Time

15 minutes

Cook Time

1 hour

Serves

6 people

Deliciously Creamy Peas served in Onion Half Shells are a perfect side dish for Easter and Passover this year! Not only delicious, but visually a work of art.

 

This recipe and image is courtesy of the National Onion Association.

Ingredients

  • 6 medium-size onions, peeled
  • 6 cups boiling water
  • 2 teaspoons salt
  • 3 tablespoons butter, melted
  • 2 tablespoons flour
  • 1/2 teaspoon black pepper
  • 1 cup milk
  • 1 1/2 cups fresh or frozen peas, lightly steamed

Preparation

  • 1 Cook onions uncovered in boiling water to which 1-1/2 teaspoons of salt has been added for 30 minutes, or until almost tender.
  • 2 Drain and cut in half from top to bottom. Take out the innermost layers leaving the 2-3 outside layers to form a cup.
  • 3 Preheat oven to 400°F. Place onion cups in a baking dish with 2 tablespoons melted butter. Bake in the oven for 30 minutes or until lightly browned, basting frequently with melted butter.
  • 4 Meanwhile, melt remaining tablespoon butter in a saucepan. Blend in flour, remaining 1/2 teaspoon salt and pepper. Slowly stir in milk.
  • 5 Bring to a boil for two 2 minutes, stirring constantly. Add peas until heated thoroughly. To serve, fill onion cups with creamed peas.

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