Mushroom Free Buttered Pearl Onions and Peas
This simple, buttery side dish is the kind of thing that makes a weeknight dinner feel a little more special without any extra fuss. Pearl onions get a slow simmer until tender, then the heat gets cranked up so the liquid evaporates and the edges turn lightly golden — that little caramelized moment is where all the magic happens. Sweet peas go in at the end, staying bright and fresh while soaking up the remaining butter. A scatter of thyme ties everything together with a subtle herbal note that feels elegant without being fussy. The ingredient list is refreshingly clean — just onions, peas, butter, salt, and a couple of fresh herbs — so there's absolutely nothing hidden to worry about for anyone avoiding fungi or fungal-derived ingredients. 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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