Peeling pearl onions
I hope that someone has a "trick" for peeling pearl onions that is fairly quick and easy. I'm putting them in a beef stew I'm making for guests tomorrow, because I just love their taste and texture when cooked, but I ABHOR peeling them because it takes so long.
TIA for any assistance!
I did a bunch of them over the holidays. I don't think there's a very easy way of doing it. I blanch them, snip off the root end, and carefully squeeze them out of the outer skin, from the tip toward the opening. I kept losing a few layers of the onion if I tried to speed up the process. It's the best way I know, though. I'll be interested in a better technique too!
re: Karl S.
i second the "buying frozen" response. MUCH easier. but since you have fresh, then i also second the blanching the onions method.
now, i haven't tried my next suggestion but it seems to me that it would/should work. don a pair of thin latex gloves (not sure if kitchen gloves will work but you can try that too) and rub (with a good amount of pressure) the onions between your first 3 fingers until the skin is loose enough to peel off.