Spring Peas with Pearl Onions
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Spring, One Spoonful at a Time 🌱
There’s something grounding about cooking with what the season gives you—and right now, it’s sweet peas and tender onions at their peak. This dish is simple, soft, and quietly rich—the kind you make when you want something that feels like a reset. ✨
Spring Peas with Pearl Onions
Yield: 4 servings
8 ounces pearl onions
1 ½ pounds fresh garden peas, weighed after shelling
Kosher salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon sugar
2 tablespoons Beurre Manie*, equal parts all-purpose flour and butter
Soak the pearl onions in warm water before peeling. Shell the peas. Peel the onions and wash the lettuce and slice the leaves at about 1-inch intervals.
In a medium saucepan, gently sweat the onions over medium heat for a few minutes in the butter, do not brown. Sprinkle with the sugar then add the peas and lettuce leaves in alternate layers seasoning the peas with pepper and salt each time. Pour in sufficient hot water or stock for the simmering liquid to cover the top layer of peas and cook gently for about 20 minutes or until tender. If using frozen peas, follow the same procedures as above.
Put the peas, seasoning, sugar, onion and lettuce into a saucepan. Pour over enough hot water just to cover the peas and bring to the boil. Reduce the heat to very low, cover and simmer the mixture for 20 to 30 minutes, or until the onion is soft and the peas are very tender. Stir in the beurre manie, a little at a time, until the mixture has thickened and is smooth. Simmer for 1 minute. Remove from the heat and transfer peas and liquid to serving bowl. Serve at once.
*Beurre Manié (pronounced bur mahn-YAY) is a classic French technique used to thicken sauces, soups, and stews using equal parts softened butter and flour kneaded into a smooth paste. Unlike a roux, it’s added at the end of cooking—just whisk small pieces into a simmering liquid and let it cook briefly to thicken without lumps while adding a silky, glossy finish. It’s the perfect last-minute fix when your sauce needs a little extra body. Want more chef secrets like this?
Equipment List:
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