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We grow french Cymes onions from seed. We start harvesting and dry the small, young and mild ones in September, harvest the larger, mature, pungent ones in November. Leave the best ones to make seed. We dry and store them all year till next harvest. Pearl onions ( under 1” diameter) and boiler onions ( from 1” to 1 1/2 “) are dug up and dried early for their mildest flavor. Here is a quick and handy tearless way to remove the dry outer peel when preparing them, and our family cream recipe. We also pickle them for this recipe to use the rest of the year.
View original recipe on cookpad.comEasy no tear peel: cover onions with boiling water, steep two minutes, pour off, rinse with cold water, trim the rootcrown, dry peels come right off when rubbing. Trim top ends.
Bring quart of water to a boil with teaspoon of seasalt, add peeled onions, bring back to boil, 5 minutes for pearl, 10 minutes for boiler size, forktest: when tender, drain, put in serving bowl.
Melt 4 Tbs of unsalted butter in pan, add 2 Tbs of flour, teaspoon of seasalt, stir till smooth, golden and bubbling, add 2 cups of milk, bring to boil till thickened. Taste, add pepper as preferred. Drizzle with California sherry wine when serving adults. Pour over cooked onions and serve. Enjoy.
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