Seed Oil Free Buttered Pearl Onions and Peas
Sweet, buttery pearl onions and bright green peas are a classic pairing for good reason — together they're tender, a little sweet, and deeply comforting in the simplest way. This dish skips the vegetable and seed oils entirely, relying on real unsalted butter to build a gentle glaze that coats every onion and pea with rich, clean flavor. That matters more than it might seem, since so many store-bought sides and restaurant preparations sneak in refined oils that have no business being in something this straightforward. The technique here is what makes it special: the onions simmer until just tender, then the liquid cooks off so the edges turn lightly golden before the peas ever hit the pan. Fresh thyme adds an herby lift at the end without overwhelming the natural sweetness of the vegetables. It's an elegant side dish that comes together in one skillet and pairs beautifully with roasted meats, holiday mains, or honestly just a quiet weeknight dinner.
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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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