Honey Free Buttered Pearl Onions and Peas
Pearl onions and peas might sound simple, but this skillet side is genuinely one of those dishes that earns a permanent spot in your rotation. The onions get a slow simmer until tender, then the heat cranks up so the liquid evaporates and they pick up a gorgeous, lightly golden glaze — all from just butter, water, and salt. Bright green peas go in at the end, keeping their color and a little sweetness that plays beautifully against the savory, buttery onions. Fresh thyme ties everything together with an herby lift, and a scatter of parsley at the finish makes it look like you put in way more effort than you did. For anyone avoiding sweeteners, this recipe is completely clean — no honey, no agave, no hidden syrups anywhere in the ingredient list. The natural sweetness you taste comes entirely from the vegetables themselves, which makes it feel indulgent without any added sugar at all. It's the kind of side dish that pairs with almost anything, from a simple roast to a holiday spread, and it comes together in one pan with barely any cleanup.
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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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