Vegetarian Buttered Pearl Onions and Peas
There is something quietly beautiful about a side dish that manages to feel both humble and a little bit special at the same time. Pearl onions get a slow simmer in butter and water until they're tender all the way through, then the heat cranks up so the liquid evaporates and the edges turn golden and lightly caramelized — that step alone is worth paying attention to. Fresh or frozen peas go in at the end, just long enough to turn bright green and soak up the buttery pan juices without losing their sweetness. A scatter of fresh thyme ties everything together with an herby, almost floral note that makes the whole skillet smell incredible. This is the kind of vegetable dish that doesn't need meat to feel satisfying — the butter does the heavy lifting, and the natural sweetness of the onions and peas carries the rest. It's an easy, elegant addition to a weeknight dinner or a holiday spread, and it comes together with ingredients most people already have on hand.
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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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