Capsaicin Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this side dish is the kind of thing that makes a weeknight dinner feel a little more special. Pearl onions get a slow simmer until tender, then the heat gets cranked up just enough to coax out a light golden glaze before the peas join the party. The result is a dish that's soft and savory with a gentle sweetness from the onions and a pop of bright green from the peas. For anyone avoiding capsaicin, this recipe is a natural fit — there's no chili, no pepper heat, and no spice blends hiding anything suspicious. Fresh thyme adds an herby lift, and a handful of flat-leaf parsley at the end keeps things looking as good as they taste. It pairs beautifully with roasted chicken, a holiday spread, or honestly just a bowl of mashed potatoes on a quiet evening.
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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.
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