Spring Peas and Pearl Onions

  • Serves

    serves 8

Cream and butter make this old-fashioned side dish a family favorite. Use only fresh peas, cooked until they are just tender, for the very best flavor. This recipe appeared in "Sunday Dinner" (March/April 1995), in which R. W. Apple Jr. describes the importance of family meals.


  • 2 cups pearl onions
  • Salt
  • 3 lb. fresh shelled peas (about 4 cups)
  • 14 cup heavy cream
  • 1 Tbsp. unsalted butter


Step 1

Peel onions by dropping them into boiling water for 1 minute, then slip off skins with a paring knife. Place in a heavy saucepan with 1⁄2 cup salted water. Cover and simmer over low heat for 20 minutes.

Step 2

Add peas and continue cooking for 5 minutes. Drain, return to the pan, and add cream and butter. Heat through and serve.

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