I'm planning on making baby peas and pearl onions in a cream sauce for our Thanksgiving vegetable -- and know, KNOW I saw a Jacques/Julia episode where he prepared the baby onions. I own the cookbook, and it has nothing about the early preparation of the onions. I know that I've in the past tried peeling first and the onions separated (the interior layers popped out of the onions instead of it remaining whole when boiled). it seems to me Jacques scored one end (don't remember if it was the top or bottom) with an "X" (much as you would when peeling a tomato), blanched it skin and all, cooled in ice water, peeled, then later added the onions to the mixture to finish cooking. Has anyone any experience (or remember the episode) in cooking little pearl onions, and what method of blanching/peeling/boiling works best to keep them whole and pretty?