Pearl onions are the size of marbles and have a gentle onion taste. They are excellent additions to soups, salads, pasta and casserole dishes. Fully cooked, they also make a good side dish on their own.
The big drawback of pearl onions is peeling, which can
take quite a while if you don’t cook them in boiling water for about 30 seconds
and then soak them briefly in cold water to loosen their skins. Trim off the
root end. Then grab the other end and squeeze gently so the skin and top layer
of onion pops off.
Add the peeled onions to a soup or casserole dish near
the end of cooking.
However, if they are going into a salad or a side dish,
cook them in boiling water for a further 5 minutes, or until they soften. Drain,
return to the pot and add a teaspoon of butter, along with some salt and black
pepper, for more flavor.
For easy recipes, order "Help! My Apartment Has a Kitchen!"
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