Pearl onions and peas are one of those classic combinations that feels both humble and a little bit fancy at the same time. The onions get a slow simmer in butter and water until they're meltingly tender, then the heat cranks up to coax out a light golden glaze before the sweet peas join the party. Fresh thyme ties everything together with an herby brightness that makes this side dish taste far more special than the short ingredient list suggests. For anyone navigating grain sensitivities, this recipe is naturally worry-free — every ingredient here is straightforward produce and dairy, with zero hidden grains or fillers to second-guess. The optional parsley finish adds a pop of color that makes it genuinely pretty on the plate. It pairs beautifully with roasted chicken, a holiday spread, or honestly just a good piece of crusty bread if that works for your table.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)