[Sca-cooks] peeling onions

[Stefan li Rous]

Can anyone tell me the best way to peel an onion? How much should be 
removed? Is there an easy way?

I cooked a period stew this past weekend for a pot luck. I chose to use 
a bag of pearl onions rather than quartering larger onions. For 
appearances and otherwise.

When I peel a large onion I sometimes end up removing at least one 
layer of what looks like good onion, thicker and not dried out just to 
make sure I get off all the skin. But if I did that on the pearl onions 
there would have been a lot less onion left. But I was having trouble 
getting off all the skin without removing an onion layer. I tried 
rolling the onions in my hand to see if that would loosen the skin some 
with limited success.

One thing I will have to do is get all the onions prepped before I 
start cooking the meat (it had already been parboiled). Then I won't be 
in such a rush to get the onions done before the meat has cooked too 
far. But still if I could reduce the time I need to prep the onions 
that would be nice.

Stefan
(No one showed up for the revel except my wife and I and the host. But 
I will get to finish off the meat at lunch tomorrow at work)
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****