Chestnut Free Buttered Pearl Onions and Peas
Pearl onions and peas might sound simple, but this buttered skillet side is genuinely one of those dishes that earns a permanent spot in your rotation. The onions get a slow simmer until tender, then the heat cranks up so the liquid evaporates and they pick up a gorgeous golden glaze — sweet, savory, and a little caramelized at the edges. Fresh thyme and a finishing scatter of parsley lift the whole thing without overcomplicating it. Then the peas go in at the last minute, staying bright green and just barely cooked through, which keeps the textures lively and the colors beautiful on the plate. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally worry-free — every ingredient is straightforward, with no hidden surprises lurking in the pantry staples. Butter, onions, peas, herbs, salt: that's genuinely all you need. It works just as well with frozen pearl onions and frozen peas as it does with fresh, so it's an easy weeknight side that doesn't require a special trip to the farmers market. Serve it alongside roasted chicken, a holiday ham, or really anything that could use a bright, buttery companion on the plate.
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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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