Gelatin Free Buttered Pearl Onions and Peas
This simple, vibrant side dish is the kind of thing that makes a weeknight dinner feel a little more special without any extra fuss. Sweet pearl onions are slowly coaxed into a light glaze before bright green peas join the pan, and the whole thing comes together with just a knob of butter and a handful of fresh herbs. Every ingredient here is exactly what it looks like — no hidden thickeners, no gelatin-based glazes, no sneaky additives that can make seemingly innocent vegetable dishes off-limits. The technique of reducing the cooking liquid directly in the skillet creates that gorgeous, glossy coating on the onions using nothing but butter and patience. Fresh thyme and optional parsley finish it off with an herby lift that keeps the flavors clean and lively. It pairs beautifully with roasted meats, a holiday spread, or honestly just a bowl of rice when you want something a little elegant on a Tuesday.
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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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