[Sca-cooks] peeling onions

[johnna holloway]

How about handling them as one does garlic cloves? I use one of those 
flexible mats now for garlic. You place the pieces in the mat, roll them 
up, and roll the mat across the tabletop. The skins loosen and come off.

Otherwise, if you are chopping them anyway, just cut them in half and 
peel the skins off from the halves. This is one of these chores that 
always takes longer than it seems it should.

Johnnae

Sue Clemenger wrote:
> 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:> regarding pearl onions
>>Can anyone tell me the best way to peel an onion? How much should be
>>removed? Is there an easy way?