French Onion Black Eyed Pea Stew
This hearty black eyed pea stew combines caramelized onions, mushrooms, thyme, and savory broth with a splash of cream and melted Gruyère for a simple, filling meal.
Ingredients
- 4 large onions thinly sliced
- 1 tablespoon cane sugar
- 1/4 teaspoon baking soda
- 3 tablespoons butter divided
- 4 cloves garlic minced
- 16 ounces cremini mushrooms sliced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons salt divided
- 1/4 cup dry sherry
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 to 4 1/2 cups cooked black eyed peas or another white bean
- 2 cups beef broth or chicken stock
- 1 cup water plus more as needed
- 1/4 cup heavy cream
- 1/2 to 1 cup shredded Gruyère cheese
- Crusty bread for serving
If Using Dried Black Eyed Peas
- 1 1/2 cups dried black eyed peas
Instructions
- Add the cane sugar to a large Dutch oven over medium high heat and allow it to begin melting. Add the onions and toss to coat. Add 2 tablespoons butter, 1 teaspoon salt, and the baking soda. Cook, stirring occasionally, until the onions soften and become deeply golden, about 15 minutes. Add a couple tablespoons of water whenever the pan gets dry or the onions begin sticking and becoming dark too quickly, you don't want to burn these.
- Add the remaining tablespoon of butter and mushrooms. Cook for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and cook down. Add a splash of water if the pan becomes too dry.
- Add the garlic and fresh thyme and cook for about 1 minute. Pour in the sherry and scrape up the browned bits from the bottom of the pot. Stir in the balsamic vinegar and Dijon mustard.
- Add the cooked black eyed peas, broth, and 1 cup water. Bring to a simmer and cook uncovered for 20 to 30 minutes, or until the broth has reduced and the stew reaches your desired consistency. Add additional water as needed.
- Remove from the heat and stir in the heavy cream. Taste and adjust the seasoning. Spoon into bowls, top generously with shredded Gruyère, and serve with crusty bread.
Video
Notes
- If starting with dried black eyed peas, cook them separately in water until completely tender before adding them to the stew. About 1 1/2 cups dried beans should yield roughly 4 to 4 1/2 cups cooked.
- For an easy substitution, use three 15 ounce cans of black eyed peas or white beans, drained and rinsed.
- Cannellini beans and great northern beans both work well in this recipe.
- The stew will thicken as it sits. Add a splash of broth or water when reheating if needed.
