[Sca-cooks] peeling onions

[Sue Clemenger]

I've never done anything with pearl onions, but maybe you could blanch
them, briefly, using the same method one does for getting skins off
tomatoes and peaches (i.e., a brief bath in boiling water, and then
plunge into cold?)
--maire

Stefan li Rous wrote:
> 
> 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.