Citrus Free Buttered Pearl Onions and Peas
Pearl onions and peas are one of those classic pairings that never goes out of style, and this buttered version is the kind of simple, satisfying side dish that earns a permanent spot in your rotation. The onions get a gentle simmer until tender, then the heat cranks up just enough to evaporate the liquid and coax out a light golden glaze — that little step makes all the difference between bland and genuinely craveable. Bright green peas go in at the end so they stay vivid and just-cooked, while fresh thyme ties everything together with an herby, savory note. The whole thing comes together with nothing more than butter, water, salt, and a handful of fresh herbs, which is exactly what makes it so appealing for anyone navigating ingredient restrictions — no citrus of any kind, no hidden acids, no surprises. It's a naturally clean recipe that doesn't require any swaps or workarounds to fit your needs. Serve it alongside a roast, a weeknight chicken, 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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