Peas with Caramelised Onions & Lemon Garlic Breadcrumbs

Transform humble frozen peas into a side dish worthy of Christmas dinner! Sweet caramelised onions, vibrant peas, and crispy lemon garlic breadcrumbs create the perfect balance of flavours and textures. Budget-friendly yet spectacular.

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serves: 6-8 as a side dish
• Difficulty: Easy
• Special Equipment: Large frying pan, grater

This recipe takes the humble frozen pea and dresses it up to the nines, creating a side dish that's absolutely worthy of your Christmas dinner table. The magic happens in three simple layers: first, slowly caramelised onions that become soft, sweet, and golden brown; then, vibrant frozen peas that stay bright green and sweet; and finally, crispy, golden breadcrumbs infused with garlic and fresh lemon zest. The combination is absolutely divine - sweet from the onions and peas, savoury from the garlic, bright from the lemon, and wonderfully crunchy from those toasted breadcrumbs. The best part? This entire side dish uses frozen peas and simple pantry ingredients, making it incredibly budget-friendly while looking and tasting like something from a fancy restaurant. It's the perfect example of how you can elevate simple, affordable ingredients into something truly special. The breadcrumbs are also a brilliant way to use up any stale bread you might have lurking in the cupboard, nothing goes to waste! This is part of my Savvy Suppers Christmas Dinner series, where every dish is designed to be affordable, delicious, and impressive.

Why You'll Love This Recipe

• Elevates frozen peas: Transforms a simple bag of frozen peas into an impressive Christmas side dish
• Budget-friendly brilliance: Uses affordable frozen peas and pantry staples to create something special
• Perfect texture contrast: Sweet, soft caramelised onions, tender peas, and crunchy breadcrumbs
• Zero waste: Great way to use up stale bread for the breadcrumb topping
• Easy but impressive: Simple enough for weeknight dinners but special enough for Christmas

Ingredients

For the Caramelised Onions:

• 1 large onion, very thinly sliced
• 1 tablespoon olive oil or butter
• Pinch of salt
• 2-3 tablespoons water

For the Peas:

• 500g frozen peas (about 1 large bag)
• Salt and pepper to taste

For the Lemon Garlic Breadcrumbs:

• 50-75g breadcrumbs (panko works brilliantly, or use homemade from stale bread)
• 1 tablespoon olive oil or butter
• 1 garlic clove, grated
• Zest of ¼-½ lemon (depending on size - use ¼ for large lemons, ½ for small)

Instructions

1. Prepare the onion: Peel and halve the onion, then slice it super fine, as thin as you can manage. The thinner the slices, the more evenly and quickly they'll caramelise.

2. Start caramelising the onions: Heat a large frying pan over low to medium-low heat. Add the olive oil or butter and let it warm. Add the thinly sliced onions and a good pinch of salt. Stir to coat all the onions in the oil.

3. Add water and cook slowly: Add 2-3 tablespoons of water to the pan with the onions. This helps them soften without burning. Cook over low heat, stirring occasionally, until the water has completely evaporated. This should take about 10-12 minutes. The onions should be soft and translucent.

4. Caramelise to golden perfection: Once the water has evaporated and the onions are soft, continue cooking over low heat, stirring frequently, until they turn a beautiful golden brown colour. This takes another 5-8 minutes. The onions should be sweet, soft, and absolutely delicious. Set aside in the pan.

5. Toast the breadcrumbs: While the onions finish caramelising, heat another frying pan (or use the same one after setting the onions aside in a bowl) over medium heat. Add a tablespoon of olive oil or butter. Once hot, add the breadcrumbs and toast them, stirring constantly, until they're golden brown and crispy. This takes about 3-4 minutes. Watch them carefully as they can burn quickly.

6. Add garlic: Once the breadcrumbs are golden, grate the garlic clove directly into the pan using a fine grater or microplane. Stir well and cook for just 30 seconds until fragrant. Don't let the garlic burn.

7. Add lemon zest: Remove the pan from the heat and grate in the lemon zest. Stir it through the breadcrumbs. The residual heat will release all those wonderful lemon oils. Set the breadcrumbs aside.

8. Cook the peas: Add the frozen peas to the pan with the caramelised onions. If the onions have cooled, reheat the pan first. Add a splash of water (about 2 tablespoons) and cook over medium heat for 3-4 minutes, stirring occasionally, until the peas are hot, bright green, and tender. Don't overcook them,  you want them vibrant and sweet, not mushy and grey.

9. Combine and season: Stir the caramelised onions through the peas, ensuring they're evenly distributed. Taste and season with salt and pepper as needed.

10. Serve with breadcrumb topping: Transfer the peas and onions to a warm serving dish. Generously scatter the lemon garlic breadcrumbs over the top. Serve immediately while the breadcrumbs are still crispy and everything is hot.

Chef's Tips

For the sweetest onions: Take your time with the caramelisation. Low and slow is the key - rushing them over high heat will burn them instead of caramelising them. The water helps them soften without colouring too quickly.

Slice onions thinly: The thinner you slice the onions, the more evenly they'll cook and the better texture they'll have. Use a sharp knife or a mandoline if you have one.

Fresh or stale bread: If you don't have breadcrumbs, simply blitz stale bread in a food processor. Stale bread actually makes better bread crumbs than fresh! This is a brilliant way to use up bread that's past its best.

Panko for extra crunch: Japanese panko breadcrumbs create an extra-crispy topping, but regular breadcrumbs work perfectly too.

Don't overcook the peas: Frozen peas only need a few minutes to heat through. Overcooked peas lose their bright colour and sweet flavour.

Make components ahead: You can caramelise the onions and make the breadcrumb topping a few hours ahead, then simply reheat everything and combine when ready to serve.

Substitutions & Variations

Fresh peas: If you have fresh peas, use about 600g (podded weight). They'll need slightly longer cooking - about 5-6 minutes.

Petit pois: These smaller, sweeter peas work beautifully in this recipe too.

Add bacon: For a non-vegetarian version, add 100g chopped crispy bacon to the caramelised onions.

Herbs: Add fresh mint or parsley to the breadcrumbs along with the lemon zest for extra freshness.

Cheese: Stir through some grated parmesan with the peas and onions for extra richness.

Shallots instead: Use 2-3 shallots instead of onion for a more delicate, sweeter flavour.

Vegan version: Use olive oil instead of butter throughout for a fully vegan side dish.

Spiced breadcrumbs: Add a pinch of chilli flakes or smoked paprika to the breadcrumbs for a bit of kick.

Almonds: Toast some flaked almonds and add them to the breadcrumb topping for extra crunch.

Storage & Reheating

Make-ahead components: Caramelise the onions up to 1 day ahead and store in the fridge. Make the breadcrumb topping up to 4 hours ahead and store at room temperature. Cook the peas fresh when serving.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Store the breadcrumbs separately if possible to keep them crispy.

Reheating: Reheat the peas and onions in a pan over medium heat with a splash of water until hot. Add the breadcrumbs just before serving. Don't microwave the breadcrumbs as they'll go soggy.

Christmas Day timing: Caramelise the onions in the morning, make the breadcrumbs mid-afternoon, then cook the peas and assemble everything 10 minutes before serving.

Not suitable for freezing: This dish is best made fresh and doesn't freeze well.

Frequently Asked Questions

Q: Can I use dried breadcrumbs instead of fresh? A: Yes, dried breadcrumbs work fine. You may need slightly less as they're more compact than fresh or panko breadcrumbs.

Q: My onions aren't caramelising. What's wrong? A: The heat is probably too low, or you need to be more patient! Once the water has evaporated, make sure the heat is at medium-low and cook, stirring often, until they turn golden. It takes time but it's worth it.

Q: Can I make this completely in advance? A: You can make all the components ahead, but it's best to assemble and add the breadcrumbs just before serving so they stay crispy. Reheated peas can lose their vibrant colour.

Q: What if I don't have a lemon? A: You can skip the lemon zest, though it does add a lovely brightness. 

Q: Can I use spring onions instead? A: Spring onions won't caramelise the same way as regular onions. Stick with regular onions or shallots for the best results.

Q: Is this suitable for vegetarians? A: Yes! As long as you use oil instead of butter (or use vegetarian butter), this is completely vegetarian and can easily be made vegan.

You Might Also Like

Ultimate Roast Potatoes - The perfect companion to these peas! My crispy roasties with customisable flavoured water. Part of the Savvy Suppers Christmas Dinner.

Roast Chicken with Gravy - Complete your Christmas dinner with this show stopping roast chicken. Also part of the Savvy Suppers series.

Courgette, Feta and Chilli Salad - Another fresh, vibrant side dish from the Savvy Suppers Christmas Dinner menu that balances rich main courses.

Enjoy!

Del x

This humble pea has been dressed up to the nines and is ready for Christmas dinner! Sweet caramelised onions, bright green peas, and crunchy lemon garlic breadcrumbs - a budget side dish elevated to Christmas glory. Part of my Savvy Suppers Christmas Dinner series.