Pecan 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 drive off the liquid and leave them lightly glazed with golden edges — that little caramelized moment is where all the flavor lives. Sweet peas go in at the end so they stay bright and just barely cooked through, giving you a beautiful pop of green against those glossy onions. A finishing scatter of fresh thyme ties everything together with an herby, almost floral note that feels far more elegant than the short ingredient list deserves. Every component here is naturally free from tree nuts, so there's no label-reading or substitution stress — just clean, honest produce and butter doing exactly what they're supposed to do. It's the kind of side that pairs with almost anything on the table and disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!