Pearl Onions: How to Peel and Use Pearl Onions

Pearl onions, also known as baby onions or creamers, are small varieties of bulb onions (Allium cepa). They’re round like the classic white or yellow onion you typically see at the grocery store, but they’re much smaller, ranging from about a quarter of an inch to about a half of an inch in diameter. White pearl onions are the most popular variety, but they also come in red and yellow.

Flavorwise, pearl onions are sweeter and milder than regular onions or even shallots, though they’re not as sweet as cipollini onions, another variety of small onion that is flatter in shape. Pearl onions are available year-round either peeled and frozen, or fresh in a mesh bag with their papery skins still on.

Pearl onions are incredibly versatile. You can pickle them to use as a garnish in a Gibson cocktail, add to a sauté with green beans and a balsamic glaze, throw into soups and stews, roast with brussels sprouts and sweet potatoes or in gratins, and perhaps most famously, heat in a pan with chicken broth and butter until caramelized and serve as a side dish. Here are some recipes to get you started:

• Sous vide pearl onions: In Thomas Keller’s sous vide pearl onions recipe, the chef cooks pearl onions with olive oil, salt, and sugar using an immersion circulator to ensure perfect tenderness and flavor.
• Coq au vin: Pearl onions are an essential ingredient, along with red wine, fresh thyme, fresh parsley, and mushrooms, in the hearty and classically French chicken braise coq au vin.
• Petits pois à la Française: Another preparation in the French style, Chef Thomas Keller’s petits pois à la Française involves sautéing pearl onions with peas and bacon over medium heat and serving it all in a creamy sauce.
• Homemade pickles: Made with white wine vinegar, herbs, and spices, pickled pearl onions take on the delicious flavor of their brine (and stay fresh longer).

Peeling these tiny onions can be finicky, but with the right tools and techniques, it’s surprisingly easy.

1. 1. Boil water. Bring a pot of water to a boil over high heat and prepare an ice bath by putting ice cubes and cold tap water in a large bowl.
2. 2. Remove the root ends. Using a paring knife and a cutting board, cut off the root ends of the onions.
3. 3. Blanch the onions. Carefully place the pearl onions in the boiling water and leave them to sit for two minutes.
4. 4. Drain the onions. Drain the pearl onions in a colander or strainer, then immediately dump them into the bowl of ice water.
5. 5. Peel the onions. When they are cool enough to handle safely, squeeze the stem end of each onion to pop them out of their outer skin. They’re now ready to use.

To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like fish and clams when you sign up for the MasterClass Annual Membership.