This is going to save me dozens of nickels!
Every year, there are bound to be the onions that just don’t size up… and while I want to eat onions on just about everything, I mostly see a tremendous amount of work when I look at these adorable little flavor bites, aka ‘pearl onions.’
What’s the word for the feeling when you finally Google something you’ve just wondered about before, and realize that someone else discovered the solution and put it on the Internet 10 years ago?
That word, for peeling pearl onions.
So here’s what I learned:
How to Peel Pearl Onions
…without breaking a sweat (or shedding a tear!)
1. Cut off the bums, i.e. the root ends of the onions. For my sample batch, I tried some red, white, and yellow onions; almost scientific of me, you might say.
2. Boil enough water to submerge your batch of onions. Drop the onions into the boiling water, and simmer for 2 minutes. Drain. (Optional – drop them in an ice bath, or rinse with cold water).
3. When cool enough to handle, hold an onion at the stem end, and squeeze. Depending on how you cut, you may need to give a little finger-peel at the root end to get it started. The onion should pop right out, quite to your delight, I’m sure. Repeat!
Add pearl onions to dishes like:
|Cool Bean Salad||Tahini Dip||Seared Shishitos with Lemon|
See here, the pretty pearls have landed themselves in a beer and ‘Better than Bouillon’ broth for Braised Mustard Greens.
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