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Creamed Onions and Peas




Source of Recipe


Off of a recipe exchange site, Ginger posted the site for me


List of Ingredients




2 containers (10 ounces each) pearl onions
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups milk
2 packages (10 ounces each) frozen peas, thawed





1. In 10-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until tender. Drain onions.

2. When cool enough to handle, peel onions, leaving a little of the root ends to help onions hold their shape during cooking.

3. Meanwhile, in 2-quart saucepan, melt margarine or butter over medium heat. Stir in flour, caraway seeds, salt, and pepper until blended and cook 2 minutes, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce thickens and boils.

4. Return onions to skillet. Add peas and sauce and cook, stirring, until heated through.

Each serving: About 140 calories, 6 g protein, 17 g carbohydrate, 6 g total fat (2 g saturated), 7 mg cholesterol, 230 mg sodium.

BUSY COOK'S TIP: A day ahead, cook and peel onions and prepare sauce. Cover and refrigerate separately.


Recipe