Shellfish Free Buttered Pearl Onions and Peas
This buttered pearl onion and pea dish is the kind of simple, beautiful side that makes a weeknight dinner feel a little more special. The pearl 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 step alone is worth paying attention to. Fresh thyme and a finishing scatter of parsley bring a herby brightness that ties everything together without overcomplicating things. The peas go in at the end so they stay vivid and sweet, making the whole skillet look as good as it tastes. Since every ingredient here is straightforward pantry and produce staples, there's zero guesswork about hidden seafood-derived additives or broths — just clean, honest flavors from butter, aromatics, and vegetables. It pairs beautifully 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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