Are you on the edge of your seat? Could there be a more exiting topic?Inspiration
Here’s the deal . . . as I was peeling Pearl onions when I made Blueberry Balsamic Braised Brisket, I was remembering how I used to peel them years ago — before I actually knew how.
I’m not sure what I was doing, but it took me forever and I was so frustrated. I’m providing this tutorial so that won’t happen to you. 🙂
Pre-peeled peeled onions are available in the freezer section of most markets — and while you can certainly purchase them, I would highly recommend doing it yourself instead. The final result of the recipe they’re being added to, will be far superior.
Below is one of my favorite recipes with pearl onions: Red Wine Braised Chestnuts and Pearl Onions.
Let’s learn How to Easily Peel Pearl Onions, shall we?
Off we go . . .
How to Easily Peel Pearl Onions
With this beautiful and instructional, photographic guide, you will learn how to easily peel pearl onions, and be daunted by this task no more! They are so delicious when freshly peeled and added to all kinds of recipes.
Materials
- pearl onions
Tools
- sauce pot
- mixing bowl
- paring knife
- cloth towels
Instructions
- Prepare a bowl with ice water and set it aside.
- Place the onions in a sauce pot, and add just enough water to barely cover them.
- Bring to a boil, turn off the heat, and let them sit for about two minutes.
- Drain, and then add the onions into the bowl with ice water and let them sit just long enough to cool off a bit.
- Drain the onions again, and gently pour them onto a cloth towel to absorb any excess water.
- Use a paring knife to cut the root off the bottom of each onion.
- Then gently pinch the other end and the skin should slide right off.
Lana says
Valentina, thanks for the tutorial! I dread when I have to make a recipe using the pearl onions! I will definitely adhere to your advice from here on! XOXO
valentina says
Hope it works for you, Lana! I can’t imagine you dreading anything to do with cooking. 😉 xo
Christina says
How simply marvelous! Love this idea!
valentina says
Thank you, my friend!
Lentil Breakdown says
Thanks for this! I have been afraid to buy them because I thought it would be too tedious, so I stuck to frozen ones. Weeeeeee….here we go!
valentina says
Awesome – hope it works for you! 😀
Stephanie, The Recipe Renovator says
Great photos too!
valentina says
Thanks, Stephanie! 🙂
Cathy | She Paused 4 Thought says
Thanks for making this so easy!
valentina says
Yay! Enjoy!
Carol says
Actually, if you trim the root end before blanching, after the ice bath, you can simply pinch them out of the skin.
valentina says
Great! Thanks for sharing your method, Carol. 🙂 ~Valentina
Marissa says
This is genius, Valentina. I had no idea!! This trick will come in handy for holiday cooking!
valentina says
Thanks, Marissa! It’s a life saver if you love pearl onions. 🙂 ~Valentina
Dawn - Girl Heart Food says
Love this post, Valentina! Peeling those pearl onions can sometimes be a pain, but so necessary in some dishes because they’re delish! I use them a lot, especially in the cooler months with comfort food dishes. Love all the instructions and pinning for sure! Hope you have a lovely weekend ahead, my friend 🙂
valentina says
Thanks, Dawn. Yes, so delish in comfort food dishes. Here’s to many of them this winter. 🙂 ~Valentina
Kelly | Foodtasia says
Valentina, this post really did excite me! What a time saver! It always takes me forever to peel them, and I like fresh so much better than the pre-peeled ones in the store. They look amazing braised with the chestnuts! Yum!
valentina says
Yay! So happy you found this exciting — at least in the food world. 😉 It is a huge time savor. Thanks so much, Kelly. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop says
Oh my goodness! This makes it look so easy. I have actually avoided using pearl onions because I felt like I lost most of the onion trying to peel them. I never thought about blanching them. I can’t wait to give this a try!
valentina says
When I started doing it this way, I started using pearl onions so much more. Thanks so much for checking out this method. 🙂 ~Valentina