Creamed Peas in Onion Half Shells
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Credit: Courtesy of the National Onion Association.
The National Culinary Review, April 2017
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
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.
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