How to Peel and Glaze Pearl Onions
You may have avoided buying pearl onions because you may have thought: “There is no way I’m going to peel all of those!” But once you have learned how to peel these onions, you are going to be very surprised at how easy it is. And it's worth the effort because they really are delicious!
Calories: 43kcal
Ingredients
- 1 pound pearl onions
- 1.5 tablespoons unsalted butter
- 2 teaspoons sugar
- 0.25 teaspoon salt
Instructions
Peel the pearl onions:
- Start by putting the onions in a bowl and cover them with hot water from the tap. Let them soak for about 5 minutes. Then with a paring knife cut off the core and tip ends and peel the skin off.
- Once they are all peeled, you can add them to stews or soups. Or you could sauté them with some mushrooms and red pepper for a fabulously colorful vegetable to serve with dinner.
Glacer à blanc :
- Transfer onions to a small saucepan and half cover with water. Add butter, sugar, and salt. Cover with parchment paper with a chimney hole in the enter.
- Bring to a boil over medium heat, reduce to a simmer, and cook shaking pan occasionally, until onions are completely tender and sauce water has reduced into a glossy white glaze, about 15 to 20 minutes to Glacer à blanc.
Glacer à blond:
- When glacer à blanc is reached, continue cooking until the glaze caramelized to golden. Keep shaking the pan to keep the glaze uniform. This will take an extra 3 to 5 minutes to Glacer à blond.
Glacer à brun :
- When glacer à blond is reached, continue cooking until the glaze caramelized to brown. Keep shaking the pan to keep the glaze uniform. This will take an extra 2 to 3 minutes to glacer à brun.
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Cooking Tips for Peeling and Glazing Pearl Onions
- Quick and Easy Peeling: To speed up the peeling process, cover the onions with hot tap water and let them soak for about 5 minutes. This technique loosens the skins, making it much easier to peel and glaze pearl onions.
- Uniform Sizing for Even Cooking: Whenever possible, select similarly sized onions. This ensures they cook evenly, resulting in a consistently tender texture and a smooth, uniform glaze.
- Adjusting Sweetness: Start with the suggested amount of sugar, and adjust to taste. Adding a little extra sugar works particularly well for a deeper, richer glaze, especially in the Glacer à brun stage.
- Constant Movement for Even Glaze: While the water reduces and a glaze forms, gently shake the pan to keep the onions coated evenly. This not only prevents sticking but also creates a beautiful, glossy finish.
- Three Levels of Glaze: Select your glaze level based on the flavor you want—Glacer à blanc, à blond, or à brun. For a mild taste, stop at blanc. However, if you prefer a more caramelized, rich flavor, continue to brun.
- Adding Fresh Herbs: For a final flavor boost, add a sprig of thyme or bay leaf during the last few minutes of cooking. These herbs subtly enhance the aroma, complementing the onions’ natural sweetness without overpowering it.
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