Dished up by James on Christmas Eve Eve, 2012. He doesn't follow a recipe but says "This is my basic technique":

Dice up 1 to 1.5 medium sweet or yellow onions and sauté in several tablespoons of butter (or butter and olive oil if preferred) over medium heat, hot enough to get the onions golden brown or lightly caramelized after 20 –mins or so (MAY BENEFIT BY ADDINGA BIT OF WHITE WINE ALONG THE WAY) ABOUT HALF WAY INTO THIS I ADD HALF OR MORE OF A BULB OF ROAASTED GARLIC (IF NOT FAMILIAR WITH THAT, CUT TOP OF BULB, PUT IT ON A PLATE DRIZZLE WITH OIL AND COVER WITH INVERTED BOWL  BAKE AT 400 DEG FOR 30 or 40 MINS (sorry bout the caps lock, not really shouting) this makes for a much sweeter and milder flavored garlic.

Also use some fresh chili peppers type and number depending on how hot you like it. Chili flakes will work too but fresh chilies have more depth of flavor. I also add some “Cajun” spices – plenty of black pepper, a small bit of cayenne, clove, cinnamon and a bit of Worchester sauce, salt to taste. After the onions are caramelized add 3 or 4 tablespoons of flour and stir while that cooks a few minutes, then add stock – generally one cup for every tablespoon of flour, stirring continuously. Let this simmer gently for 15 mins or more, add black-eyed peas when they will get to simmer for 10 to 20 minutes (I used canned peas so precook dried). That is pretty much the procedure – change up the spices and herbs to suit your taste.

Serve over chunky mashed potatoes with skins on, or anything else you like.