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Notes: Up to 1 day ahead, cook and peel fresh onions, shell fresh peas, and string pea pods. To save time, substitute 1 cup thawed frozen pearl onions and heat with peas.

This Story Originally Appeared On sunset.com


James Carrier

Recipe Summary

Makes 10 to 12 servings


Ingredient Checklist


Instructions Checklist
  • Place onions in a 5- to 6-quart pan; cover with water. Bring to a rolling boil over high heat. Drain in a colander.

  • When onions are cool enough to handle, trim off ends. To remove peel, pinch each onion with your index finger and thumb (the onion should squirt from the outside layer).

  • In the same pan, combine shelled peas and 1 cup water. Cover and bring to boiling over high heat. Cook, covered, over medium heat for 2 minutes. Stir in sugar snap peas and Chinese pea pods. Cover and cook until peas turn bright green and are tender-crisp to bite, 2 to 4 minutes. Drain in a colander.

  • Quickly melt butter in the 5- to 6-quart pan over high heat. Stir in rosemary and onions. Turn heat to low, add pea mixture, and mix gently until warm, 2 to 3 minutes. Add salt and pepper to taste.