by Chef Scotty in

Originally posted on Facebook 8.15.15

I was working with boiler onions today. They're great in soups and stews, kabobs, or sprinkled with a little sugar and caramelized in a pan with butter or bacon drippings. Add to roasted or grilled meats, and vegetables. 

Two comments along the lines of "I don't use them because they're too much work with (or don't know how) or to peel them" 


1. Trim or snip off the root end. Some say both, but for presentation purposes I just do the root end. You're left with the "tip" (pointy part) when peeled. 
2. Add to salted water and bring to a boil....about two minutes. 
3. Shock in an ice bath
4. Squeeze out the perfectly peeled onion into a bowl. Voila!