Xanthan Gum Free Buttered Pearl Onions and Peas
Few side dishes are as quietly satisfying as sweet pearl onions and bright green peas finished with 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 — that little caramelized edge makes all the difference. Tossed with peas, a second knob of butter, and fragrant thyme, the whole skillet comes together in a way that feels far more elegant than the ingredient list suggests. For anyone navigating thickeners and stabilizers in packaged foods, this recipe is a breath of fresh air — every single ingredient is exactly what it says it is, with no hidden additives to second-guess. Pearl onions can feel fussy, but the blanch-and-pinch method (or simply reaching for the frozen bag) keeps things genuinely approachable. A scatter of flat-leaf parsley at the end adds a pop of color that makes this look like something you'd find on a restaurant table. It's the kind of simple, clean cooking that earns a permanent spot in your weeknight rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!