red pearl onions
I’ve avoided using pearl onions since one time when it seemed I spent forever trying to get the little skins off. You know the cooking trauma: dinner’s late, you’re hungry, and you’re stuck on a seemingly endless preparation task. But when my friend gave me these little onions, skins and all, it was time to find out how to peel pearl onions from startcooking.com.
You know how much time it took me to peel the onions ? Two minutes. Maybe I’ll start noticing these tiny beauties in the produce section again.
The basic story: bring a small pot of water to a boil, drop the onions in for a few minutes. Drain, rinse the onions in cold water, then cut the root end, and squeeze. The skin will slip right off.
red pearl onions on the stove
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Tempeh, Bell Pepper and Pineapple Stir-fry with Red Pearl Onions With a ripe pineapple on the counter, it was time to make this tempeh, pineapple, and bell pepper stir-fry. I added some red pearl onions my friend had given me, and they looked marvelous with the yellow pineapple. So I added even more purple by chopping up some red cabbage. The result looked almost too pretty to eat. I hadn't…
red pearl onions (1) 
red pearl onions (1) 
red pearl onions
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