Pearl Onions

In a pinch, for an easier option, Shallots are a great substitute because they are similarly mild and sweet. Finely diced shallots can be used in place of pearl onions in sauces and dressings. Cippolini Onions, are a bit larger than pearl onions and offer a similar sweetness. They can be halved or quartered if you need to mimic the whole pearl onion.

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Regular Onions; for recipes where the exact size and sweetness of pearl onions aren't crucial to the finished dish, regular onions, white or yellow, can be chopped into small pieces. Dealing with pearl onions can seem challenging due to their size. To peel pearl onions quickly, blanch them in boiling water for about 1 minute, then transfer them to ice water. This process loosens their skins, making them easy to slip off and the ice water stops the cooking process.

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Unpeeled pearl onions should be stored in a cool, dry place, similar to how you would store garlic or shallots. Avoid moisture, as it can lead to spoilage and rotting. For long-term storage, blanch and peel pearl onions, then freeze them on a baking sheet before transferring them to a freezer bag. This helps prevent them from sticking together and allows you to divvy out the amount you need without defrosting the whole batch.

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When stored properly in a cupboard or another cool, dark place, pearl onions can last for about a month. Keep an eye on them, as individual onions may begin to sprout or soften, that means it's time to use them or lose them from the batch. Pearl onions freeze well and with keep for 10 to 12 months. This makes it convenient to have on hand, ready to add to your cooking without the need for preparation.

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In most grocery stores, pearl onions can be found in the produce section, typically near other alliums like garlic, shallots, and standard onions. During certain seasons, they might also be available in mesh bags for bulk purchase. Additionally, many stores carry frozen pearl onions, which are often pre-peeled and can be found in the frozen vegetable aisle.

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