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