In the past year, pearl onions and I have had a fast relationship. We met, I tasted them, hated them, then loved them. All in about six months, pretty serious huh? I've only eaten them in restaurants or in my mom's cooking so I decided it was time to make my own. They were an impulse buy at the grocery last week. I completely forgot that my mom told me they were terrible to peel and to always buy frozen(otherwise I may not have bought them). Nevermind, I persevered and decided that I was going to conquer these onions. I used Pinterest, google, and YouTube to research the best ways to get the skin off of these little guys. I'm thankful to say that my research paid off! Here is what I did to make my own delicious pearl onions.
I started by chopping off the root end of the onion. Only a tiny little bit...
Next, I plopped all of these guys into a pot of cold water (I read to place them in cold water first so their starchiness doesn't come out).
I turned the stove on and let the water come to a boil. I left the onions in there for about two minutes. Meanwhile, I began the process of cutting up my potatoes and chopping the growing bits off of them.
I covered them with olive oil and shook some salt, pepper, thyme, and rosemary on them then stuck them in the oven. Once my onions were done, I quickly strained them, put them back in the pot, and blanched them.
I let them cool for about 2 minutes and then got to work. At this point, I was so nervous that this was going to be a bust and had nightmares of the tears I would shed peeling these little monsters.
LUCKILY it was really as easy as all the research I had done. The onions slid right out of their skin. (Enter victory dance here).
Ta-da!! Easy as pie. Once again, in my excitement, I forgot to take a picture of the finished project. I did get a picture of those nasty little skins I so quickly banished...
How do you like me now onions? I tossed these with a bit of olive oil and stuck them into the oven with my potatoes. They baked for about a half hour at 400 degrees and came out beautifully. I also sautéed a little garlic and stuck that in there too with about ten minutes left. We ate this with a roasted pork tenderloin. Delicious dinner if I do say so myself! Until next time pearl onions, I am no longer afraid of you!