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Test Kitchen tips: Peeling small onions

October 29, 2012|By Addy Grulkowski
  • Pinch a blanched pearl onion to peel the outer layer.
Pinch a blanched pearl onion to peel the outer layer. (Addy Grulkowski / Los Angeles…)

Many people avoid using pearl and other small onions due to the daunting fact that they have to be peeled.  Peeled like regular onions, a bowl of these could take an hour. But there’s simple way to peel these tasty little guys, and the method won’t make you cry.

Here’s how you do it:

1. Bring a pot of water to a rolling boil.  While water is heating up, trim the end off each onion opposite the root end.

2. Place onions in the boiling water and let boil for about a minute to loosen the skin, then drain in a colander.

3. Drain the onions, then submerge them in an ice water bath to stop the cooking and cool them so they're easy to handle.

4. Once onions are cool enough to handle, pinch one side of the onion and the delicious center will pop out, leaving behind the skin.

And there you have it!

If you have any kitchen tips or questions you'd like us to explore, leave a comment below or email us at noelle.carter@latimes.com.

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