If you don't know how to properly peel pearl onions, it can be incredibly frustrating and take a very long time.
Once you learn the below technique, you'll never hesitate to use these beautiful onions.
First, what are pearl onions?
- Pearl onions are little, marble-sized sweet onions.
- There are a few varieties: white, gold/yellow and red. White are usually the most pungent, while red are the most mild.
- Since they’re so small, they’re typically not cut, and are eaten whole.
- Pearl onions are fantastic braised in stews, glazed, pickled, sautéed, and roasted.
Pre-peeled onions are available in the freezer section of most markets. While you can certainly purchase them, if time permits, I would highly recommend doing it yourself instead.
The final result of the recipe they're being added to will be superior.
How to Peel Pearl Onions in 4 Easy Steps
Step1: Add the onions to a pot and fill it with enough water just to cover them, bring to a boil, and simmer for about two minutes.
Step 2: Drain, and then shock them in ice water. 
Step 3. Drain and dry the onions. Then slice off the root ends.
Step 4: Gently pinch the other end and the skin should slide right off. 
(More detailed instructions are in the recipe card below.)
A few Pearl Onion Recipes:
How to Peel Pearl Onions
Learn how to peel pearl onions in 4 easy steps and be daunted by this task no more. They are so delicious when freshly peeled and added to all kinds of recipes.
- paring knife
- saucepot
- mixing bowl
- kitchen towel
- 1 pound pearl onions (any color)
- water
-
Prepare a medium-sized bowl with ice water and set it aside.
-
Place the onions in a sauce pot, and add just enough water to barely cover them. Bring to a boil, immediately turn off the heat, and let them sit for about two minutes.
-
Drain, and then add the onions into the bowl with ice water and let them sit just long enough to cool off a bit, about 2 minutes. Drain the onions again, pour them onto a kitchen towel and gently pat them dry.
-
Use a paring knife to cut the root off the bottom of each onion.Then gently pinch the other end and the skin should slide right off.
Calorie count is only an estimate.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Lana
Valentina, thanks for the tutorial! I dread when I have to make a recipe using the pearl onions! I will definitely adhere to your advice from here on! XOXO
Christina
How simply marvelous! Love this idea!
Marissa
This is genius, Valentina. I had no idea!! This trick will come in handy for holiday cooking!
valentina
Thanks, Marissa! It's a life saver if you love pearl onions. 🙂 ~Valentina
Dawn - Girl Heart Food
Love this post, Valentina! Peeling those pearl onions can sometimes be a pain, but so necessary in some dishes because they're delish! I use them a lot, especially in the cooler months with comfort food dishes. Love all the instructions and pinning for sure! Hope you have a lovely weekend ahead, my friend 🙂
valentina
Thanks, Dawn. Yes, so delish in comfort food dishes. Here's to many of them this winter. 🙂 ~Valentina
Kelly | Foodtasia
Valentina, this post really did excite me! What a time saver! It always takes me forever to peel them, and I like fresh so much better than the pre-peeled ones in the store. They look amazing braised with the chestnuts! Yum!
valentina
Yay! So happy you found this exciting -- at least in the food world. 😉 It is a huge time savor. Thanks so much, Kelly. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
Oh my goodness! This makes it look so easy. I have actually avoided using pearl onions because I felt like I lost most of the onion trying to peel them. I never thought about blanching them. I can't wait to give this a try!
valentina
When I started doing it this way, I started using pearl onions so much more. Thanks so much for checking out this method. 🙂 ~Valentina
David @ Spiced
So that's how you peel pearl onions!! Several years ago, I made a soup and really wanted pearl onions in it. So I stood there peeling them for like an hour. Silly me. Thanks so much for sharing this, Valentina!
valentina
I used to do the same. It's life changing. In terms of cooking. 😉 ~Valentina
Jeff the Chef @ Make It Like a Man!
Thanks, Valentina. The first time I came across a recipe that used pearl onions was a stew in a Julia Child cookbook, and I had the hardest time finding them! Your peeling method couldn't be easier!