Baby pearl onions are endlessly charming. From classic Thanksgiving sides like Creamed Pearl Onions to a tray of roasted vegetables, pearl onions add a small, elegant touch to many dishes. The only downside is that peeling them can be tedious. Frozen, peeled pearl onions are convenient, but when you want fresh ones without spending ages removing skins, this quick method is a lifesaver.
- What Are Pearl Onions?
- What Do Pearl Onions Taste Like?
- How To Choose Pearl Onions
- What Kinds of Onions Can Be Peeled?
- How to Peel Pearl Onions
- How To Cook Pearl Onions
- How to Store Pearl Onions
- FAQs
- What to Serve With Pearl Onions
- More Pearl Onion Recipes
- How to Peel Pearl Onions Recipe
Pearl onions are delightful in many dishes, but peeling them can be time-consuming. Here’s a fast, simple method to remove their skins.
What Are Pearl Onions?
Pearl onions are much smaller than standard white, yellow, or red onions — about the size of a large marble. Their compact, round shape and delicate papery skins give them a pearl-like appearance, which is how they got their name. The most common type is white, but they’re also available in gold, purple, and red varieties. Despite the color differences, their flavor is very similar across types.
What Do Pearl Onions Taste Like?
Raw pearl onions have a sharp bite similar to regular onions, but when cooked they become noticeably sweet. Their thin layers soften quickly and can almost melt on the tongue when prepared well, offering a mild, sweet onion flavor even without full caramelization.
How To Choose Pearl Onions
Pick firm pearl onions with dry, papery skin. Avoid any with signs of sprouting, soft spots, mold, or decay. Size isn’t critical — the smaller ones are often preferable for even cooking and presentation.
What Kinds of Onions Can Be Peeled?
The blanch-and-shock peeling trick works well for all small onions, including pearl onions and slightly larger varieties like cipollini. Cipollini (sometimes misspelled cippolini) are squat, sweet onions often used with roasts or pickled. They respond to the same quick-peel method and are excellent when braised or glazed.
How to Peel Pearl Onions
- Prep: Bring a large pot of water to a rolling boil. While it heats, trim the root ends from the onions and prepare a large bowl of ice water for cooling.
- Blanch: Drop the onions into the boiling water and boil for about 2 minutes. Drain promptly and transfer them into the ice water. Stir once or twice and let them cool until they can be handled.
- Peel: Pinch the stem end of each onion with your fingers; the skins should loosen and slide off easily.
- Use: Proceed to cook the onions according to your recipe.
How To Cook Pearl Onions
Pearl onions are versatile. They can be braised, glazed, roasted, steamed, sautéed, stewed, or topped with breadcrumbs and gratinéed. Any of these preparations make them a lovely addition to a holiday spread or weeknight meal.
How to Store Pearl Onions
Store fresh pearl onions in a cool, dry, well-ventilated place for several weeks. Keep them away from potatoes and other produce that release moisture or gases that can accelerate spoilage.
FAQs
Pearl onions are simply smaller and more delicate than regular onions. They come in similar color varieties and are generally sweeter when cooked.
Yes. The papery skin should be removed before eating. Blanching and shocking in ice water makes peeling quick and easy.
What to Serve With Pearl Onions
Ribeye Steaks with Thyme-Garlic Butter
Classic Traditional Thanksgiving Stuffing
Roasted Lemon-Garlic Boneless Turkey Breast
More Pearl Onion Recipes
- Creamed Pearl Onions
- Creamed Peas and Pearl Onions
- Braised Cipollini Onions with Dried Cherries
- Grilled Vegetable Skewers
How to Peel Pearl Onions
Ingredients
- 1 pound Pearl onions
- Water (as needed)
Instructions
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Bring a large pot of water to a boil. While the water heats, trim the root ends of the onions and prepare a large bowl of ice water.
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Place the onions in the boiling water and boil for 2 minutes. Drain and immediately submerge them in the ice water. Stir a time or two until cool enough to handle.
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Pinch the stem end of each onion; the skins will loosen and slide off. Use the peeled onions in your chosen recipe.
Notes
Nutrition
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