Cinnamon Free Buttered Pearl Onions and Peas
Sweet, buttery pearl onions paired with bright green peas is one of those classic combinations that never goes out of style. The onions get a gentle simmer until tender, then the heat cranks up just enough to evaporate the liquid and coax a light golden glaze onto their edges — that little step makes all the difference. Fresh thyme adds an herby lift, and a finishing scatter of parsley keeps everything looking as good as it tastes. For anyone navigating a sensitivity to cinnamon, this dish is a genuinely safe and satisfying choice — every ingredient is straightforward, with no spice blends or pre-seasoned shortcuts that might sneak something unwanted into the pan. It comes together in one skillet with minimal fuss, making it an easy weeknight side or an elegant addition to a holiday spread. The frozen shortcut for both the onions and peas means you can pull this off any night of the week without much planning at all.
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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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