Pistachio Free Buttered Pearl Onions and Peas
There is something quietly wonderful about a side dish that manages to feel both homey and a little bit elegant at the same time. Pearl onions get a slow simmer until tender, then the heat cranks up so the liquid evaporates and the edges turn lightly golden and glazed — that caramelized moment is where all the flavor lives. Bright green peas go in at the end with a second knob of butter, keeping their color and a gentle sweetness that plays beautifully against the savory onions. Fresh thyme and optional parsley finish the whole thing off with an herby lift that makes it taste far more involved than it actually is. For anyone navigating tree nut allergies or sensitivities, this kind of simple, whole-ingredient cooking is a genuine relief — every component here is exactly what it says it is, with no hidden surprises to worry about. It pairs effortlessly with roasted chicken, a holiday spread, or honestly just a good piece of crusty bread.
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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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