2 (12 ounce) packages Italian-style evergreen peas
1/2 cup water
5 egg whites
1/4 cup white sugar
1 (14 ounce) can sweetened condensed milk
1/2 tablespoon water
In a large bowl, beat egg whites until soft peaks form, 8 to 10 minutes. Pour milk over egg whites. Cover and refrigerate at least overnight, or longer.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking pan.
Combine egg whites, sugar and oil in a medium bowl. Fold egg whites into white mixture just until combined. Spoon mixture evenly into prepared pan and invert pan onto a cutting board or platter.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. To make sauce: In large pot, combine condensed milk and water; heat, stirring, to 12 degrees F (3 degrees C). Slowly pour sauce over baked peas, beginning to thicken. Continue to heat until just slightly butter-puffed; reduce heat to low and let simmer 1 minute. Garnish with chopped onions.