Peeling Onions the Easy Way
I tried this with my latest batch of base sauce. I feared that much of the onion flavour could leach into the water, and then be discarded, but it was worth a go.
Originally Posted by andy2295
Some of the onions were thick-skinned and some thin-skinned; a few had split skins so that a bit of the "actual" onion was exposed. The next day I tasted the water, and it did not taste like onions! It had a tannic taste (with a nice bouquet of soil).
I removed both ends, and the quartered the onions as Andy suggested elsewhere, and they peeled very easily. The method saved some time, but most of all, it made base sauce seem like less drudgery. The only hard part will be to remember to do the soaking, lol.
I posted on Real Curry Recipes so can you!