Beef Free Buttered Pearl Onions and Peas
This simple, buttery side dish is the kind of thing that makes a whole plate feel more special — sweet pearl onions glazed to golden perfection alongside bright, tender peas. The technique here is what sets it apart: the onions are gently simmered first until just tender, then the liquid cooks off so they develop those lightly caramelized edges that make every bite so satisfying. A second knob of butter goes in with the peas at the end, pulling everything together into a glossy, cohesive dish that tastes far more indulgent than the ingredient list suggests. Fresh thyme adds an herby lift, and a scatter of flat-leaf parsley at the finish keeps it looking as good as it tastes. Whether you're working with fresh or frozen produce, the steps are forgiving and the results are consistently beautiful. It's the kind of vegetable side that disappears fast — even from the plates of people who claim they don't really like peas.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb fresh or frozen pearl onions
- 2 cups fresh or frozen peas
- 2 tbsp unsalted butter
- ½ cup water
- ½ tsp salt
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
If using fresh pearl onions, bring a medium saucepan of water to a boil. Score a shallow X on the root end of each onion, then blanch for 1 minute. Drain in a colander and rinse under cold water until cool enough to handle. Pinch each onion at the stem end to slip off the skin. If using frozen pearl onions, skip this step — they are already peeled.
- 2
In a large skillet, combine the peeled pearl onions, ½ cup water, 1 tbsp of the butter, and the salt. Bring to a simmer over medium heat, then cover and cook until the onions are just tender when pierced with a knife, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!