Mustard 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 cranks up just enough to coax out a light golden glaze before sweet peas join the pan for a final toss in fresh thyme. The result is a dish that's bright, fragrant, and genuinely satisfying — the kind of vegetable side that disappears fast. For anyone navigating condiment-heavy kitchens, this recipe is a breath of fresh air: every ingredient is clean and straightforward, with zero hidden seasonings or spice blends to second-guess. Butter, salt, thyme, and a handful of fresh herbs do all the heavy lifting here, and they do it beautifully. Whether you go fresh or frozen for the onions and peas, the technique stays the same and the payoff is a glossy, vibrant side that pairs with just about anything on the table.
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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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