Peeling onions..

Pickling onions are a major pain in the butt!! I was making Jardiniere this past week and in the recipe it calls for 1 1/2 cups of pickling onions. So i set up a station by the sink to peel the skins.. after about oh what felt like years of standing there it came to me! Why on earth am I doing this the hard way? I'm going to be standing here all stinking day!

So here is a little kitchen tip that I wish I would of remembered before I actually started peeling all those itty bitty onions. This works for pearl onions, small red onions, white onions, shallots and any other kind of small onion you need to peel a mass quantity all at one time.

Bring a large pot of water to boil. The pot needs to be big enough to fit all the onions you need to peel. While waiting for the water to boil get a large bowl and fill with ice water. Once the water is boiling dump all your onions in and let them sit for about a minute. Once your minute is up strain them in a colander then dump them into the icy cold water.

When they have cooled down rub them a bit. The skin and as many layers as you want should come off in no time at all!