Food & Receipts

The Ultimate Guide to Peeling Baby Onions and How to Make Them Crispy, White, and Delicious

For Tet, pickled onions are a must-have side dish to enjoy with the traditional meat and egg stew. Learn how to select the best onions and master the art of pickling them to perfection in this article.

Administrator

10 July, 2024

Pickled spring onions are a traditional side dish served during the Lunar New Year celebrations. While the festive meals are sumptuous and delicious, they can also be quite rich, which is why a plate of tangy, crisp onions is always a welcome addition. Preparing these onions is not difficult, but it can be time-consuming, especially when it comes to peeling the skins. In this article, I’ll share a quick and easy method for peeling spring onions, as well as the secret to pickling them to perfection.

1 How to Choose the Best Spring Onions for Pickling

For this recipe, I used 1kg of spring onions, specifically Hue spring onions (also known as cinnamon spring onions). These onions have larger bulbs, more roots, slender leaves, and a distinct waist. They have a strong, pungent flavor that is perfect for pickling.

When choosing spring onions, look for those that are small to medium in size, with white bulbs and fresh, green leaves. Avoid any onions with scratches, bruises, or signs of decay.

2 The Secret to Making Delicious Pickled Spring Onions

Step 1 Prepare the Spring Onions

Soak the spring onions in water for at least 8 hours to clean them thoroughly and reduce their pungency.

Soak the spring onions in salted water

After soaking, rinse the onions thoroughly in clean water several times.

Next, prepare a solution of water and alum in a separate container. Soak the onions in this solution for at least 4 hours to ensure they remain crisp and white during pickling, extending their shelf life.

Soak the spring onions in alum water

Now, it’s time to peel the onions. Trim the roots, being careful not to cut too close to the flesh, as this can make the onions soft during pickling. Similarly, cut the stems without cutting into the flesh. Finally, peel the outer layer, which should come off easily after soaking. Rinse the peeled onions thoroughly.

Important tips for peeling spring onions

Step 2 Sun-Drying

Spread the cleaned onions on a tray and sun-dry them in a shaded area for 4-5 hours until they are slightly wilted. Avoid direct sunlight, as it can burn the outer layer of the onions and affect the taste. Cover the tray with a fine mesh or cloth to keep away dust.

Sun-drying the spring onions

Step 3 Sugar Marinade

In a bowl, layer the onions with sugar, starting with a layer of onions, followed by a layer of sugar. Repeat this process until all the onions are used up. Cover the bowl with plastic wrap and let it sit until the sugar dissolves.

Layering the onions with sugar

Instead of directly using the sugar solution for pickling, I learned a trick from a colleague that takes this recipe to the next level. Remove the onions from the bowl and set them aside. We’ll use the sugar solution to make the pickling brine.

Step 4 Making the Pickling Brine

In a pot, combine 325ml of vinegar (preferably natural vinegar) with 275ml of the sugar solution and 300g of sugar. Stir and heat the mixture until the sugar dissolves. Let it cool down completely.

Making the pickling brine

Step 5 Pickling the Spring Onions

Pickling the spring onions

Finally, layer the onions in a glass jar and pour the pickling brine over them. Seal the jar tightly and let it sit for 2-3 days before serving.

3 The Perfect Pickled Spring Onions

This method guarantees crisp, delicious, and long-lasting pickled spring onions. By taking the time to follow each step carefully, you’ll be able to enjoy this side dish with your family during the Lunar New Year celebrations and beyond.

The perfect pickled spring onions

With these tips and tricks, you’ll be able to create a delicious batch of pickled spring onions for your family this Lunar New Year. So, what are you waiting for? Get pickling!

Frequently asked questions

Baby onions have thin, delicate skins that are tightly attached to the flesh, making them challenging to peel without damaging the onion or leaving bits of skin behind.

The ultimate method is blanching. Blanching loosens the skin, making it easier to remove. Simply blanch the onions in boiling water for 30 seconds, then plunge them into ice-cold water. The skins will slip off easily, leaving you with perfectly peeled baby onions.

To achieve crispy white baby onions, it’s essential to remove the skins and any discolored outer layers. After blanching and peeling, soak the onions in cold water for 10-15 minutes to remove any excess starch. Then, fry them in hot oil until they turn a beautiful golden brown and crispy.

Firstly, work swiftly when peeling and blanching to minimize discoloration. Always use cold water to soak the peeled onions, as warm water can cause them to turn yellow. Additionally, ensure your frying oil is at the right temperature – not too hot, as this can burn the onions, and not too cold, which will result in oily, soggy onions.

Yes, you can store peeled baby onions in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To maintain their crispness, it’s best to store them in a single layer and blot them dry with a paper towel before placing them in the container.