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cote112 t1_j2eu8sc wrote

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

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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