These tiny onions are smaller than boiler onions and contain a sweet, mild flavor. They are available in white, red and gold varieties. Fresh pearl onions are incredibly challenging to peel unless you know a little trick—blanch them in boiling water first, and they practically peel themselves. Here’s how: Trim the root ends of the onions. Blanch the onions in boiling water for about 30 seconds and then transfer them to a bowl of ice water to stop the cooking. Pinch each onion at its stem end, and it should just slip out of its skin. If not, use a paring knife to remove the skin. They are great roasted, creamed, or caramelized.