Yeast Free Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this skillet side is the kind of dish that makes a weeknight dinner feel a little more special. Pearl onions get a slow simmer until tender, then the heat cranks up just enough to coax out a light golden glaze before the peas join the party — bright green, fresh-tasting, and perfectly cooked. The whole thing comes together with just butter, water, salt, and a handful of fresh herbs, so there's nothing hidden or complicated going on. For anyone navigating a yeast-free lifestyle, this recipe is naturally in the clear — no leavening agents, no fermented ingredients, no label-reading required. Fresh thyme adds a subtle earthiness that ties everything together, and a scatter of flat-leaf parsley at the end makes it look like you put in way more effort than you did. It pairs beautifully with roasted chicken, grilled fish, or really anything that could use a bright, buttery companion 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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