Creamed Onions with Peas

Creamed onions with peas are a nice side dish to serve along with roast poultry. It can be prepared ahead of time, put in a baking dish, covered with buttered crumbs and baked 2o minutes or so before the meal. Other vegetables could be used instead of peas or a combination. Peas, carrots and onions go well together.

Onion sauce has been known since the middle Ages in Europe. Buttered onions and creamed onions were served atop roasted meat or game as well as alone on sops (bread). One old recipe for onion sauce puts it on bread with poached eggs on top. Because onions were well liked by the English colonists it is probable that onions in some form were among the foods served at the Pilgrims Thanksgiving. Creamed onions were very popular in America at the end of the 1800s. I do not know when peas were added.

I could not locate the recipe my Mother used but I did locate two others. Knowing Mom she would have used the second recipe. The first uses onions that need to be cooked. The second relies on canned onions and is very easy to make.

Creamed Onions with Peas 1


  • 1 qt. of medium sized onions, peeled but whole
  • 1 cup or more of peas, cooked and drained
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of hot milk


Peel the onions and put them in a pan of water. Add the sugar. When the water boils add the salt. Boil until the onions are tender. Drain in a colander and set aside.

Cook the peas in another pan of water until they are tender. Drain and set aside.

Make the sauce by melting the butter over medium heat. Remove from the heat and stir in the flour. Stir until smooth and cook a couple minutes. Pour in the hot milk slowly, stirring the entire time and cook until the sauce has thickened. Add salt and pepper to taste. Some people add a bit of nutmeg.

Put the vegetables in a baking dish and cover with the sauce. Stir gently to combine. Sprinkle the top with buttered crumbs and bake in a 350 degree oven for 20 minutes or until good and hot. You can heat the vegetables and sauce in the top of a double boiler over simmering water if you like. Pour the sauce over them and stir to combine. Sprinkle with buttered toasted crumbs before serving.


Creamed Onions with Peas 2


  • 2 cans of small onions
  • 1 can of peas, drained
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 ¼ cup of milk
  • ½ teaspoon of salt
  • ¼ teaspoon of mace (or nutmeg)
  • Pinch of pepper (white)
  • Packaged bread crumbs


Drain the onions but keep ½ cup of the liquid.

Melt the butter in a sauce pan. Remove from heat and stir in the flour until smooth. Slowly add the reserved liquid and milk while stirring. Put the pan back on the stove. Stir and heat until it comes to a boil. Boil for 1 minute. Stir the entire time. Remove from the heat and stir in the seasoning.

Mix in the onions and peas. Pour into a 1 qt. baking dish. Sprinkle the top with crumbs and bake in a 350 degree F oven for about 20 minutes or until hot.


The sauces can be thicker or thinner as you like. It depends on the amount of butter and flour. If you like more sauce double the amounts and use what you need. Leftover white sauce can be kept in the refrigerator for a couple days and used in casseroles.

Some old cookbooks say to boil onions in half water, half milk. You can also cook onions in chicken or beef stock.

Cooked diced or thinly sliced carrots can be added.

The same recipe can be used for making other creamed vegetable dishes.

Mushrooms cooked in butter are nice to add to creamed vegetables.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Desserts, Food, Food History, Lunch, Recipes, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

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