Peeling pearl onions-I blanched them and the skins slip off most, for the rest how far down do I peel?For me to get to shiny white I am removing half the onion. Can I leave a layer that is little dry and golden? Will it boil off, my recipe calls for boiling them after peeling and before creaming/baking. I should've just bought the frozen ones but I had to go homemade... also, do I need to chop off the pointy brown "navel"... thanks!
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