Fructose Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this side dish is the kind of thing that makes a weeknight dinner feel a little more special. Pearl onions and peas are both naturally low in fructose, making them a smart pairing when you're navigating a diet that rules out so many otherwise innocent-looking vegetables. The gentle simmer method coaxes the onions into tender, lightly glazed bites without any added sugars or high-fructose ingredients sneaking in. Fresh thyme lifts the whole dish with an herby brightness, and a finishing scatter of parsley keeps it looking as good as it tastes. The technique is straightforward — blanch, glaze, toss — so even on a busy evening you're not stuck at the stove for long. It pairs beautifully with roasted meats or a simple grain, and the vibrant green of the peas makes it genuinely pretty 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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