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 . . .
- pearl onions
- 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.