Sesame Free Buttered Pearl Onions and Peas
Pearl onions and peas might sound humble, but this buttery skillet side is genuinely one of those dishes that disappears fast at the table. The onions get a slow simmer until tender, then the heat cranks up so the liquid evaporates and they pick up a gorgeous golden glaze — that little step makes all the difference. Fresh thyme and a finishing scatter of parsley keep things bright and fragrant without overcomplicating a dish that's already working beautifully. For anyone navigating sesame-free cooking, this one is refreshingly straightforward — every ingredient here is clean and simple, with no sauces, blends, or pantry shortcuts that might sneak in hidden sesame oil or tahini. Butter does all the heavy lifting, coating each onion and pea in a rich, glossy finish that feels far more indulgent than the short ingredient list suggests. It pairs well with just about any protein or holiday spread, and the option to use frozen pearl onions and peas means you can pull this together any night of the week without much fuss.
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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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