Hazelnut Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this classic side dish is the kind of thing that makes a weeknight dinner feel a little more special. Pearl onions get a slow simmer until tender, then the heat cranks up just enough to coax out a light golden glaze before the peas join the party — bright green, fresh-tasting, and perfectly cooked. A second knob of butter ties everything together with a glossy, rich finish that tastes far more indulgent than the short ingredient list suggests. Fresh thyme adds an herby lift, and a scatter of flat-leaf parsley at the end keeps it looking as good as it tastes. For anyone navigating tree nut allergies, this dish is naturally worry-free — every ingredient is straightforward, with no sauces, pastes, or pantry shortcuts that might hide unexpected allergens. It pairs beautifully with roasted chicken, a holiday spread, or honestly just a bowl of mashed potatoes on a cozy evening.
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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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