|Source: Peg Craighead (1978)|
|Prep time: 10 minutes||Cooking time: 20 minutes||Total time: 30 minutes|
In a heavy skillet, heat butter until it is foaming. Sauté onions for 1 minute, stirring, then add frozen peas. Stir until coated with butter. Add cream, salt and pepper. Simmer until peas are tender and the cream slightly thickened.