Viewing a single comment thread. View all comments

Paper_Samurai t1_j2eoi7p wrote

Reply to comment by cote112 in Beef Bourguignon [homemade] by Xtruuh156

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.

36

Xtruuh156 OP t1_j2epspq wrote

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

19

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

7

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

5

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.

3

cote112 t1_j2eu8sc wrote

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

−13

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.

4