Emulsifier Free Buttered Pearl Onions and Peas
Pearl onions and peas are a classic pairing, and this skillet version brings out the best in both — sweet, tender onions with a light golden glaze and bright, just-cooked peas that stay vibrant and fresh. The technique of simmering the onions first, then letting the liquid cook off, creates a beautiful natural glaze without any additives or stabilizers. That matters more than you might think, because many store-bought vegetable sides and sauces rely on emulsifiers to achieve that glossy, cohesive finish — here, real butter and a little patience do all the work. Fresh thyme adds an herby, aromatic note that ties everything together, and a scatter of flat-leaf parsley at the end keeps it feeling bright and restaurant-worthy. The ingredient list is short and completely straightforward, so there's no guesswork about what's actually going into the pan. It works beautifully as a side for a roast, a holiday spread, or honestly just a weeknight dinner when you want something that feels a little special without much effort.
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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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