How do you peel those tiny white onions that sometimes go in gourmet dishes?

Answer 1

Wash them, then blanch* them so the peel will be more easily removed. Use a small paring knife to cut close to the root but not quite all the way. Then use that as a tab to peel off the rest of the onion.

Watch your hands. You may want to use a kitchen towel to protect your hands and to get a better grip.

Some just use the frozen onions to avoid the trouble of peeling.

*Add washed onions to rapidly boiling water for 2-4 minutes - just long enough to soften outer layer a bit. Then dip them in a basin of ice water to stop the cooking process.

Answer 2

There is something about those little onions that make my eyes tear like crazy! But here's my method....take a sharp paring knife and cut off one end. Then run the knife down the length of the onion and peel away "sideways" if you can visualize what I mean. Be prepared to cry!

Answer 3

Are you talking about boiler onions or pearl onions? I would really skip buying them fresh and go for the frozen.

In all honesty they are not that hard to prepare. Peel them how you would a regular onion by cutting of the bottom/rooted end, and peal off the 'paper'.

Answer 4

The easiest way to peel them. Cut the root end off, and drop them in boiling water for a minute or so. When you pull them out, pinch the 'neck' end, and the onion will pop out clean.