Baby onions are so charming in different dishes, from the classic peas and creamed onions on the Thanksgiving table, or a nice tray of roasted vegetables. But they are a pain in the neck/fanny to peel. Yes, you can go for the bag of frozen peeled pearl onions, and for many purposes that’s fine, but sometimes you want fresh…. but you don’t want to spend the better part of a day separating the peels from the onions.
What Kinds of Onions Can Be Peeled?
This works on all kinds of small onions, from pearl to Cippolini. Pearl onions can come in different colors, from the most common white to golden or red skinned—the taste doesn’t vary perceptively, though the color of the onions themselves also vary according to the color of the papery skins, from a purply red to pretty bright white.
How To Pick Pearl Onions?
Pick firm onions with papery skins, no sign of sprouting, and no mold or decay.
Storing Pearl Onions
Pearl Onions can be stored in a cool dry place for at least a month. Avoid storing them with potatoes or other vegetables which can hasten spoilage.
Baby onions are so charming in different dishes, but they are a pain in the neck to peel. Here’s an easy method on how to peel pearl onions.Tweet This
Peeling Pearl Onions
Bring a large pot of water to a boil. While the water is coming to a boil, trim off the root ends of the onions. Prepare a large bowl of ice water.
Place the onions in the boiling water and boil for 2 minutes. Drain. Submerge the onions in the ice water and let sit, stirring with your hand once or twice for a few minutes until cool enough to handle.
Use your fingers to pinch the stem end of the onions and the skin will loosen and then slide right off.
Use the onions in the recipe of your choice.
How Can You Use Peal Onions?
Pearl onions can be braised, glazed, roasted, steamed, sautéed, stewed and gratins.