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cote112 t1_j2enjnx wrote

Reply to comment by Xtruuh156 in Beef Bourguignon [homemade] by Xtruuh156

I just love the idea of skipping another chopping step since they're already spoon sized.

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Paper_Samurai t1_j2eoi7p wrote

It's way more work to peel 30 of those than it is to run a knife through an onion. If you're buying fresh, that is.

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Xtruuh156 OP t1_j2epspq wrote

Peeling all of them was definitely the most tedious step of the entire cook haha

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greenline_chi t1_j2fjb23 wrote

I think they sell them frozen. I’m braising lamb shanks currently but almost had to pivot to beef bourgieon. My plan was to look for frozen Pearl onions

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Maltese_Vulcan t1_j2f50ji wrote

How are you peeling them? If you dunk them quickly into boiling water they’ll pop right out of their skins

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secretdrug t1_j2fwibg wrote

I use fresh ones when im trying to impress. If im just making a stew for my week I use the frozen ones. The fresh ones just have a much better texture and taste.

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cote112 t1_j2eu8sc wrote

Oh that's cool how your regular sized onions have that "easy peel" skin.

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Paper_Samurai t1_j2f9v3p wrote

I mean, I was just trying to give you context on dealing with these as a fresh product. I've used cipollini onions a few times, and I could peel and chop a couple of full sized onions in the time it would take just to boil the water to get these peeled. If you can find them in your freezer section, I would go for those instead.

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