Soy Free Buttered Pearl Onions and Peas
Few side dishes are as quietly satisfying as sweet pearl onions and bright green peas finished with real butter and fresh herbs. The onions get a gentle simmer until tender, then the heat cranks up just enough to coax out a light golden glaze at the edges — that little caramelized moment is what takes this from simple to special. Fresh thyme and optional parsley round everything out with a clean, herby lift that feels effortlessly elegant. Soy sneaks into a surprising number of packaged sauces and seasoning blends, but this recipe keeps things beautifully straightforward — just butter, water, salt, and fresh aromatics, so there's nothing to second-guess on the label. Whether you go the fresh or frozen route for both the onions and peas, the result is a vibrant, glossy side that looks like it took far more effort than it did. It pairs naturally with roasted chicken, a holiday spread, or honestly anything that could use a pop of color on the plate.
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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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