Karen schrieb :
<snip>

> What a pain to peel those little onions. I gave up after one bag.
> Forget about it, I said to myself.
>
A little hint : Onions for sauces aren't peeled.
Just buy some normal, not too large onions.
Bring a pot of water to boil.
Throw in the onions and let them in there for two to three minutes.
Take them out of the water.
Cut off the round end and squeeze the pointy end.
Out pops the part of the onion suitable for sauces.

Cheers,

Michael Kuettner