Help, Baby onion prep

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Claire

Master Chef
Joined
Sep 4, 2004
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Location
Galena, IL
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?
 

jennyema

Chef Extraordinaire
Joined
Mar 1, 2002
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10,420
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Boston and Cape Cod
I blanch for only maybe 30 seconds, then cut off the root end with a paring knife and squeeze -- the onion pops out of the skin whole.

I almost always use fresh onions, but frozen pearl onions usually work very well, too.
 

Claire

Master Chef
Joined
Sep 4, 2004
Messages
7,967
Location
Galena, IL
Thanks so much! will do it. I just knew that peeling first, then boiling was a pain and didn't really work! I've bought frozen in the past, but simply couldn't find them the past few years, so bought the fresh (and obviously it's been so long since I cooked them I forgot how!!).
 

Audeo

Head Chef
Joined
Sep 1, 2004
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1,871
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USA,Texas
jennyema said:
I blanch for only maybe 30 seconds, then cut off the root end with a paring knife and squeeze -- the onion pops out of the skin whole.

I almost always use fresh onions, but frozen pearl onions usually work very well, too.

Bingo!
 

Psiguyy

Sous Chef
Joined
Aug 24, 2004
Messages
843
Audeo said:
jennyema said:
I blanch for only maybe 30 seconds, then cut off the root end with a paring knife and squeeze -- the onion pops out of the skin whole.

I almost always use fresh onions, but frozen pearl onions usually work very well, too.

Bingo!

Bingo? How come I wasn't informed that there was a game going on here?
 

Audeo

Head Chef
Joined
Sep 1, 2004
Messages
1,871
Location
USA,Texas
Psiguyy said:
Bingo? How come I wasn't informed that there was a game going on here?

Oh, I thought you knew! It's called, "Let's See if Audeo Can Give Out Accurate Information Today!" 8)
 

Audeo

Head Chef
Joined
Sep 1, 2004
Messages
1,871
Location
USA,Texas
Hmmm...after my bittersweet chocolate input ad nauseum, I think Ann's ahead of me. But I thank you, pal!! ;)
 

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