Peas and Onions 8.000

Jennifer Chase for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Jun 29, 2018

This is the perfect side for a plate of spaghetti and meatballs — maybe even better than a green salad. It's definitely worth it to use fresh green peas when they're in season.

To read the accompanying story, see: My grandmother’s Sunday dinners were magical. Could I re-create them for my own family?.

8 - 10

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Tested size: 8-10 servings

  • Extra-virgin olive oil
  • 1/2 medium red onion, thinly sliced
  • 1 pound bagged frozen peas (see headnote)


Heat the oil in a large cast-iron skillet over medium heat. Once the oil shimmers, stir in the onion, then add the peas. Cook for 5 to 10 minutes, stirring occasionally, until the onion is lightly browned and the peas are tender.

Serve hot.

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Recipe Source

From Los Angeles writer Lauren DePino.

Tested by Bonnie S. Benwick.

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