They’re beautiful, delicious and add so much flavor to countless dishes. They’re small, covered in layers and frustrating…until now. Yes, I’m talking about pearl onions. Before I discovered this trick, I would stand at the counter with my trusty cutting board and knife, dreading the first cut and peel. Recipes often call for quite a bit of these so I would find myself peeling away and growing more and more frustrated by each onion.
The next time you need to cook with pearl onions, follow the steps below to relieve some of the stresses that come with these tiny gems and to make the whole process more enjoyable:
- Fill a pot with water and bring to a boil.
- Cut off the tip of each onion opposite the root end.
- Place onions in the pot and boil for two minutes and then drain.
- Place into a bowl of ice water in order for them to cool and then drain.
- Squeeze the root end and the onion will pop out.
- Cut off the remaining roots.
I told you it was going to be easy…and painless…and simple. Try this the next time you are face-to-face with pearl onions and feel the frustration beginning to boil inside.