Cashew Free Buttered Pearl Onions and Peas
Pearl onions and peas might sound humble, but this buttery skillet side is genuinely one of those dishes that steals the show at the table. The onions get a slow simmer until tender, then the heat cranks up so they caramelize at the edges into something lightly golden and glossy — a texture and flavor payoff that feels way more impressive than the ingredient list suggests. Fresh thyme and a finishing scatter of parsley keep everything bright and aromatic without overcomplicating things. The peas go in last so they stay vivid green and just barely cooked through, which makes the whole dish pop visually as much as it does on the palate. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally worry-free — every ingredient here is straightforward, with no hidden nut-based butters or blended sauces that can sneak in unexpected allergens. It's just real vegetables, unsalted butter, water, and a handful of fresh herbs doing exactly what they're supposed to do. Whether you're pairing it with a roast, a weeknight chicken, or a holiday spread, this is the kind of effortless side dish that earns a permanent spot in your rotation.
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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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