Macadamia Free Buttered Pearl Onions and Peas
Pearl onions and peas might sound simple, but this buttered skillet side is genuinely one of those dishes that makes people go back for seconds. The pearl onions get a slow simmer until tender, then the heat cranks up so the liquid evaporates and the edges turn lightly golden — that little caramelized moment is where all the flavor lives. Fresh thyme and a finishing scatter of parsley keep things bright and aromatic without overcomplicating anything. The peas go in last so they stay vivid green and just barely cooked through, giving you that satisfying pop of sweetness against the savory, buttery onions. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no sauces, spice blends, or specialty products that might carry hidden risks. Unsalted butter, fresh herbs, and good vegetables are all you need. It's the kind of classic side that pairs beautifully with roasted chicken, a holiday spread, or honestly just a quiet weeknight dinner when you want something that feels a little elevated without much effort.
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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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