With their papery skins and mini-me size, pearl onions are some of the most darling vegetables at the market. That said, I can pretty much guarantee that I’ll never buy them fresh, and wouldn’t suggest you do so either. Why? Because I like you, and because I suspect you have far better things to do with your time than to painstakingly peel a pound plus of these teeny-tiny alliums, when a perfectly good substitute is in the freezer aisle. Thawed and drained, frozen pearl onions work like a charm in this and many other cooked applications.
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