Rice Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this skillet side is the kind of dish that makes a weeknight dinner feel a little more special. Pearl onions get a slow simmer until tender, then the heat cranks up just enough to coax out a light golden glaze before the peas join the party — bright green and just barely cooked through. Fresh thyme ties everything together with an herby lift that feels effortlessly elegant. Every single ingredient here is naturally grain-free and starch-free, so there's no swapping or substituting needed — it just works as written. Whether you're navigating a strict elimination plan or simply trying to keep things clean and whole-food, this is the kind of recipe you'll reach for again and again. It pairs beautifully with roasted meats or a simple protein, and the optional parsley finish adds a fresh pop of color that makes it look far more impressive than the effort involved.
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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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