If you don’t know how to properly peel pearl onions, it can be incredibly frustrating and take a very long time.
Once you learn the below technique, you’ll never hesitate to use these beautiful onions.
First, what are pearl onions?
- Pearl onions are little, marble-sized sweet onions.
- There are a few varieties: white, gold/yellow and red. White are usually the most pungent, while red are the most mild.
- Since they’re so small, they’re typically not cut, and are eaten whole.
- Pearl onions are fantastic braised in stews, glazed, pickled, sautéed, and roasted.
Pre-peeled onions are available in the freezer section of most markets. While you can certainly purchase them, if time permits, I would highly recommend doing it yourself instead.
The final result of the recipe they’re being added to will be superior.
How to Peel Pearl Onions in 4 Easy Steps
Step1: Add the onions to a pot and fill it with enough water just to cover them, bring to a boil, and simmer for about two minutes.
Step 2: Drain, and then shock them in ice water. 
Step 3. Drain and dry the onions. Then slice off the root ends.
Step 4: Gently pinch the other end and the skin should slide right off. 
(More detailed instructions are in the recipe card below.)
A few Pearl Onion Recipes:
How to Peel Pearl Onions
Ingredients
- 1 pound pearl onions any color
- water
Instructions
- Prepare a medium-sized 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, immediately 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, about 2 minutes. Drain the onions again, pour them onto a kitchen towel and gently pat them dry.
- 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.
Notes
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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
Christina says
How simply marvelous! Love this idea!
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
David @ Spiced says
So that’s how you peel pearl onions!! Several years ago, I made a soup and really wanted pearl onions in it. So I stood there peeling them for like an hour. Silly me. Thanks so much for sharing this, Valentina!
valentina says
I used to do the same. It’s life changing. In terms of cooking. 😉 ~Valentina
Jeff the Chef @ Make It Like a Man! says
Thanks, Valentina. The first time I came across a recipe that used pearl onions was a stew in a Julia Child cookbook, and I had the hardest time finding them! Your peeling method couldn’t be easier!