How to Blanche an Onion

Blanching onions is an efficient way to peel the skin while preserving the natural color and texture.

Blanching is the process of briefly cooking vegetables in boiling water, then immediately transferring them to ice cold water in order to stop the cooking process. This simple process is used by novice and experienced cooks as a way to soften and loosen the vegetable's skin, destroy enzymes and prepare for freezing. This technique is also used to preserve the color, texture and flavors of vegetables and keep them crisp and tender. Onions are one of the many vegetables that benefit from blanching, and can be done by following a few simple steps.

Things You'll Need

• Onions
• Blancher, or a large pot with a lid and wire basket
• Strainer or slotted spoon
• Timer
• Large bowl
• Ice
• Pot holders

Instructions

1. Wash the onions and cut off the ends. Cut an "X" across the root end of the onion. This cut will aid with the removal of the skin.

2. Bring a blancher, or a large pot of water, to a rapid boil over high heat. Use 1 gallon of water per pound of vegetables.

3. Fill a large bowl three-quarters full with ice while you are waiting for the water to boil. Add just enough cold water to the bowl until you reach the top of the ice.

4. Place the onions into a blanching or wire basket, then carefully lower the basket into the water at a full rolling boil. You can alternatively drop the onions into the pot using a slotted spoon.

5. Cover the blancher or pot and set a timer for four minutes.

6. Pour one to two inches of water into a large pot if you prefer using steam to partially cook your onions. Bring the water to a boil. Meanwhile, place the onions into a wire basket. Suspend the basket over the boiling water, set a timer for four minutes and cover the pot.

7. Turn off the heat and immediately remove the basket of blanched onions using a pot holder. Quickly place the basket into the ice water. This process will stop the onions from cooking any further.

8. Use a pair of potholders and remove the pot from the heat if you are not using a wire basket or blancher. Carefully strain the onions. Using a slotted spoon, quickly transfer the onions into the ice water.

9. Remove the onions from the water and drain thoroughly after four minutes, or until they are completely cooled.

Tips & Warnings

• Add the vegetables to the boiling water in small batches to ensure that the water doesn't lose its boil.

• Smaller onions will take less time to blanch, whereas large onions may need to be blanched for up to 7 minutes. To test your onions for the optimal texture, simply remove one piece with a slotted spoon, dip it into the ice bath to cool, and eat it.

References

• Sailu's Kitchen: How To Blanch Tomatoes and Onions
• Baking 911: How To Blanch Vegetables
• Oregonlive.com: Everything You Need To Know About Blanching Fruits and Veggies