Recipes Peas and Carrots with Two Onions 4.0 (1,166) Add your rating & review This delicious old-fashioned dish features peas and carrots in a lightly thickened, buttery thyme-infused sauce. Plus: More Vegetable Recipes and Tips By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 15 mins Total Time: 35 mins Yield: 6 Ingredients 2 tablespoons unsalted butter 1 small onion (finely chopped) 3 large scallions (minced) 1 tablespoon all-purpose flour 1 ¼ cups water ½ pound carrots (diced) ¾ teaspoon salt ½ teaspoon freshly ground pepper ½ teaspoon thyme leaves 1 pound frozen petite peas Directions In a large saucepan, melt the butter over moderately high heat. Add the onion and scallions and cook, stirring, until softened. Stir in the flour. Add the water, carrots, salt, pepper and thyme and bring to a boil. Cover, reduce the heat to moderate and cook until the carrots are just tender, about 8 minutes. Add the peas. Cover and simmer until the carrots and peas are tender, about 5 minutes longer. Serve hot. Rate it Print