Lupin 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 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 barely needing any time at all. A finishing scatter of thyme ties everything together with an herby lift that feels way more elegant than the effort involved. For anyone navigating lupin-free eating, this dish is naturally in the clear — it's built entirely from whole vegetables, butter, and a handful of aromatics with zero legume flours or hidden additives to worry about. Lupin can sneak into all kinds of processed sides and sauces, so having a recipe this clean and from-scratch is genuinely useful. Fresh or frozen onions and peas both work beautifully here, which means you can pull this off any time of year without a special grocery run. It pairs well with just about anything roasted or grilled, and the optional parsley garnish adds a little color that makes it look like you really tried.
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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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