Simple Peas and Onions

Quick and easy peas and onions! A go-to side for almost any meal.

Simple Peas and Onions
Elise Bauer

I wasn't always a lover of peas.

When I was a kid, on the days peas were being served for dinner, my siblings and I would jockey for a particular seat at the dining room table. This spot had a secret drawer in the table. (Well maybe not so secret, but good enough to not catch the notice of our unsuspecting parents.)

The trick was to take a spoonful of peas, cover your mouth as if you were wiping something away, extricate the peas from your mouth into your hand, slyly open the drawer, and place the peas in the drawer.

Yes! Mission accomplished! "See mom and dad, I finished my peas!"

I think they finally caught on one day when cleaning the table they came across some shriveled up old peas, but the ruse was good while it lasted.

Thank goodness I outgrew that!

Simple Peas and Onions
Elise Bauer

These days I always like to keep at least one bag of frozen peas in the freezer. Not only do they make a great impromptu ice pack if you need one, but they cook up in a flash and go with practically anything.

Simple is best. And if I have a spare minute I'll snip a leaf or two of mint from the yard, slice it thin and add to the peas.

Simple Peas and Onions

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings


  • 1 pound shelled peas, fresh or frozen

  • 1/2 onion, chopped fine

  • 3 tablespoons butter

  • 1/2 cup chicken stock (use vegetable stock or just plain water for vegetarian version)

  • Black pepper

  • Salt

  • Pinch sugar, optional


  1. Cook the onions:

    Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.

  2. Add peas and stock:

    Add the peas and the stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.)

    If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.

  3. Reduce, add remaining butter and black pepper:

    Stir the peas and onions often – you want the stock to reduce by about half without overcooking the peas.

    When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once.

    If you want, sprinkle on some sliced fresh mint.

Nutrition Facts (per serving)
189 Calories
9g Fat
20g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 189
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 24mg 8%
Sodium 261mg 11%
Total Carbohydrate 20g 7%
Dietary Fiber 7g 23%
Total Sugars 8g
Protein 7g
Vitamin C 17mg 84%
Calcium 40mg 3%
Iron 2mg 11%
Potassium 370mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.