Creamed onions have been a staple on my family’s holiday table since I can remember, but this year we are swapping them for a modern, herbaceous, and greener version. This sightly more health-conscious recipe combines peas with softened onion slices, fragrant thyme, and a mixture of cream and vegetable stock that provides the familiar richness of the traditional dish without the gloppy texture.
Creamy Peas with Onion and Thyme
1 large sweet onion, julienned
2 tablespoons butter
½ teaspoon fresh thyme leaves, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
½ cup vegetable stock
1 pound frozen peas
½ teaspoon lemon zest
In a large saute pan, melt the butter over medium-low heat. Add the thinly sliced onion and sweat for 6 to 8 minutes or until very soft and translucent. Season the onion with the minced thyme, salt, and black pepper; stir to combine. Pour in the heavy cream and vegetable stock then bring this mixture to a simmer over medium heat. Add the frozen peas and cook, stirring occasionally, until they are warmed through (about 4 minutes). Stir in the lemon zest and serve warm.