Pearl onions are the
darling of holiday buffets. Creamed onions are as traditional at
Thanksgiving as are cranberries, and as traditional at Christmas as is eggnog. Braised, glazed,
creamed, roasted, grilled, added to soups and stews, any way you enjoy them,
they are delicious, but many people forego dealing with them because the
peeling seems so daunting. If you're a pearl onion rookie, here is the best and
easiest way to peel them. Start to finish it only consumes about fifteen
minutes of your time, and is well worth it for the fresh taste.
This mixed
assortment from Melissa's Produce is by far my favorite. Not only is the variety of sizes and colors
visually appealing, but the combination of tastes is unsurpassed.
Now, let's get started. First of all, bring a large pot of water to a boil. While you're waiting, cut
the stem end (the end OPPOSITE of the root end) off of each onion. It may seem
tedious, but you can develop a rhythm and knock them out in no time.
Discard
the tips and put the onions in a small bowl. When the water reaches a full,
rolling boil, dump the onions in all at once. Allow the water to return to a
boil and boil them for three minutes. While they are boiling, fill the empty onion bowl with ice water and set a
strainer over the sink.
When the three minutes of boiling time are up, strain the onions and
immediately dump them into the bowl of ice water.
Allow them a couple of minutes to cool and then, one by one, squeeze the root
end, and out will pop your peeled onion! Yes, there will be a tiny bit of waste, but nothing beats this method for speed, and aren't we all busy cooks? In some cases the root end may remain attached so either pinch it off or cut it off. That's it!
I have a delicious recipe that I made on Thanksgiving using these beauties that I will share next week. Stay tuned!
This post is linked to:
No comments:
Post a Comment