Pearl Onions: I’m Not Intimidated Anymore!

by mary on December 16, 2011

 

red pearl onions

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

red pearl onions on the stove

 

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