They are also a pain to fix. So I tend to make them at holidays.
Do yourself a favor and prepare them for cooking the day before. You won’t have the patience for it on the big day.
It’s really not that bad.
You know how sometimes you get frustrated with peeling an onion where the papery skin won’t slide off, and you just take a whole good layer and get on with it?
Well pearls are awfully little, and if you do that, you won’t have much left. So don’t do that!
I’ve come upon a decent way to clean them without too much of a rise in blood pressure.
- 1 bag of pearl onions (about 20-25 in a bag)
- 3 tbsp butter or oil, or combination
- Cut off just the very top of the tip end, (NOT the root), and lightly score down the side to the root without slicing into the next layer.
- When all are done, place in boiling water for no more than 30 seconds. Have a slotted spoon ready to pull them out. Let them cool, and you should be able to remove the papery outer layer fairly easily. Store in a plastic bag until ready to cook.
- Melt the butter in a saute pan and place onions in the pan on medium heat, shaking the pan often to roll them around. Once browned nicely, reduce to lower heat and continue until done and nicely soft. Shake pan now and again to keep from burning. This will take between 30-45 minutes normally.