A tip if you want to pickle pearl onions (or shallots) for Elton's recipe. Skinning pearl onions is a super tedious job if you treat them the same as large regular onions.
Instead, cut a little slice off the root end of each pearl onion, blanch handfuls of the onions in simmering water for about 1 minute, and cool in an ice water bath until cool enough to handle. Squeeze each onion to pop the innards out through the cut end.
This is the exact same process as for blanching and peeling whole tomatoes. Works for pears too if you want peeled whole or half pears for a special recipe or to can. MUCH less hassle.
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