Tinfoil Chef

One of the things I’ve always wondered about is so-called “pearl onions”. Normally I love onions of all kinds but I have to make an exception here for these little beggars. Especially aggravating is the fact that when you get pre-packaged stew vegetable mix you can almost always count on opening the bag and looking in there to see, not Tahitian pearls, but pearl onions.

Why don’t I like ‘em? Honestly, it’s got almost nothing to do with taste. Onions and onion flavor has been a favorite of mine since forever. The problem with pearl onions however is the simple fact that they’re tossed in pretty much whole.

This makes them difficult to handle, nearly impossible to cut once they hit the plate and so on. There’s no way I’m going to hunt the things down before they go into the pot and make sure they all get cut. Instead I prefer to find veggie mixes that don’t include them and just dice up an onion or two myself and throw them in.

Besides, that way I get to choose what kind and if possible, I’ll opt for Vidalia or other “sweet” onion anytime.

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