Have you ever wondered how to peel little baby onions, also known as pearl onions? We'll let you in on a little trick! There is a quick method of peeling pearl onions! We'll prove to you this is actually an easy method of peeling small onions by walking you through a few easy steps.
If you've ever tried peeling onions that are tiny with thin, papery skins, you probably know that peeling them raw is not the best way. Here's a little secret, the fastest way of peeling pearl onions is the blanching method!
Go for the fresh onions instead of the frozen ones for your beef stew recipe this time. See how this simple kitchen tip will get you perfect tiny onions peeled in no time!
Look for pearl onions recipes to use these in? Be sure to check out this creamed pearl onions recipe that is popular alongside roast beef during the holidays, or this pressure cooker beef bourguignon.
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🧅Onion selection
When picking fresh pearl onions, kind in mind that they are often sold in mesh plastic bags or loose (by weight). You can find them where other onion varieties are sold in the grocery store.
Look for onions that are free from bruises, soft spots, mold, decay, or sprouting. Avoid anything that is sticky or moist in any way.
🥣Storing the onions
Before they are cooked (or raw), store the onions in a cool, dark, and dry place with good ventilation. You will want to keep them in a mesh bag or something breathable. They can keep for up to a month or so under these conditions.
Once blanched, store in an airtight container or wrapped in aluminum foil in the fridge for up to 5 days. This can be super helpful if you want to prep ahead for a more involved meal like beef bourguignon or coq au vin!
📖Instructions
In a small pot or saucepan, add pearl onions with the skins on. Add enough water to cover the onions, and bring to a rolling boil over high heat.
Boil for 2-3 minutes, remove the onions from the boiling water with a slotted spoon or place a strainer over the sink then drain away hot water.
Place onions in a large bowl of ice water to stop the cooking process for a few minutes, until onions are completely cool.
Once onions are cool, remove them from the ice bath, and use a knife to cut off the stem end of the onions on a cutting board. Use your fingers to give the onion a gentle squeeze, from the stem end of the onions, and the onion will come right out. Discard the skins.
Place the peeled onion in a small dish, cover, and keep refrigerated until time to use! These will keep in the fridge for up to 5 days.
💭Frequently asked questions
Pearl onions are known for being more subtle, sweet, and less pungent than regular onions. You can find pearl onions that are yellow, white, and red.
For all types of pearl onions, surprisingly, the different colors don't impact the flavor much, as all varieties have a very mild onion flavor.
Cippolini onions are a close cousin. They are larger and even more known for their sweet taste.
You can peel all small size onions with this blanching method. Anything from Cippolini to any type of pearl onion (red, yellow, or white onions).
💭What to make & serve with pearl onions
Pearl onions are very versatile, here are a few suggestions we have on how to use them! They can be sautéed or braised to bring out their sweet flavor and can be served with a variety of meat, poultry, and game. They are popular around Thanksgiving and other holidays.
- Use in any beef stew, like this French beef stew, beef bourguignon
- Add to this vegetable soup
- Include in this creamy mushroom sauce
- Eat with green beans, or add to this keto green bean casserole
- A lot of people love creamed peas with pearl onions
- You can also try our creamed pearl onions recipe!
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📖 Recipe
How To Blanch & Peel Pearl Onions
Ingredients
- 12 ounces pearl onions
- 4 cups water (to cover and boil the onions)
- 6 cups cold water
- 3 cups ice
Instructions
- In a small pot or saucepan, add pearl onions with skins on. Cover with enough water to cover the onions, and bring to a rolling boil over high heat.
- Boil for 2-3 minutes, remove the onions from the boiling water with a slotted spoon or place a strainer over the sink then drain away hot water. Place onions in a large bowl of ice water to stop the cooking process for a few minutes, until onions are completely cool.
- Once onions are cool, remove them from the ice bath, and use a knife to cut off the stem end of the onions on a cutting board. Use your fingers to give the onion a gentle squeeze, from the stem end of the onions, and the onion will come right out. Discard the skins.
- Place the peeled onion in a small dish, cover, and keep refrigerated until time to use! These will keep in the fridge for up to 5 days.
Notes
- Feel free to add some salt to the boiling water to infuse more flavor into the onions.
Charles says
Very helpful!
Briana says
So glad we could help!