Creamed Peas in Onion Half Shells
You must log in to upload a photo.
(5.0/5 [1 rating]) Log in to rate this recipe!
Credit: Courtesy of the National Onion Association.
The National Culinary Review, April 2017
Ingredients
6 medium white onions, peeled
6 cups boiling water
2 t. salt, divided
3 T. butter, melted, divided
2 T. flour
½ t. black pepper
1 cup milk
1½ cups fresh or frozen peas, lightly steamed
Instructions
1. Cook onions, uncovered, in boiling water to which 1½ t. salt has been added, 30 minutes or until almost tender. Drain; cut in half from top to bottom. Take out innermost layers, leaving 2-3 outside layers to form cup.
2. Preheat oven to 400°F. Place onion cups in baking dish with 2 T. melted butter. Bake 30 minutes or until lightly browned, basting frequently with butter.
3. Melt remaining 1 T. butter in saucepan. Blend in flour, remaining ½ t. salt and pepper. Slowly stir in milk. Bring to a boil for two 2 minutes, stirring constantly. Add peas until heated thoroughly.
4. To serve: Fill onion cups with creamed peas.
Yield
6-12 Servings
Tags
Side, The National Culinary Review
ACF reserves the right to remove inappropriate comments.
