Eggless Buttered Pearl Onions and Peas
This simple, beautiful side dish is the kind of thing that makes a weeknight dinner feel a little more special. Sweet pearl onions are gently simmered until tender, then finished in the pan until they pick up a light golden glaze — and the bright green peas that join them at the end make the whole skillet look like spring on a plate. Two tablespoons of butter do a lot of heavy lifting here, adding richness and a glossy finish without any complicated technique. Fresh thyme and optional parsley round everything out with an herby lift that keeps the dish feeling light. Because the ingredient list is so clean — just vegetables, butter, water, and seasoning — there's nothing hidden to worry about, making it a genuinely easy choice for anyone avoiding eggs. It comes together in one skillet and pairs beautifully with roasted chicken, grilled fish, or a simple pasta.
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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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