I'm making a beef stew this PM and have a question about onions.

[OAITW r.2.0]

There were no frozen Pearl onions in the store, so I bought some small white onions in the bag. My question is, after peeling, should I boil them before adding to the stew or just add directly to the stew? If I boil, how long? until fork tender? TIA

[vlyons]

1. I just add them to the stew

nt

[CaliforniaPeggy]

2. I don't think you need to boil them before adding them to your stew.

I would cut them in half and then in they go.

Stews typically cook for 2 to 3 hours and that will be plenty of time for them to be fully done, along with everything else!

Enjoy your beef stew!

[elleng]

3. Dunno, I use the jar,

and add the entire contents to the stew.

[fierywoman]

4. Assuming your stew is going to "stew" for a bit, just throw them in and let them cook.

Yes, until fork tender. Bon appetit! (There's a trick to peeling pearl onions easily, but I don't remember what it is -- MAYBE to blanch them briefly? Otherwise they can be pretty fiddly. )

[The Polack MSgt]

5. I use whole onions in pot roast but quarter the onions for stew

For no good reason other than it's what mom did,

I doubt it matters TBH

[OAITW r.2.0]

6. Appreciate the comments - in raw, they go!

[Backseat Driver]

7. Never been too picky about the onions - just not red!

Peeled, quartered or sliced into half-rings, white or sweet or yellow - toss in with the uncooked carrots cut diagonally of roughly same size and cook until all is tender - , Previously browned floured stew meat, carrots, onions, sometimes mushrooms, and the saucey tomato ingredients, sometimes adding tomato paste, worchestershire, other spices, whatever's in the pantry or tastes like it needs. Some onion disappears; some hunks don't.

[asiliveandbreathe]

8. Rough cut peppers and onions..amount of veggies depends on size of

stew..saute in butter until onions transparent..peppers tender..add stew beef already rolled in flour..brown..add enough water to just cover meat..cover pan..let simmer oh, about an hour..add cut up carrots,,add couple bouillon cubes..add more water as needed..a cup for each cube of beef Boullion add peas last..salt and pepper..simmer..about another hour..

to thicken add "some"Heinz beef gravy..salt and pepper..some add wine..I really never cared for wine..in stew//

This message will self delete after an hour..Moms recipe...

[central scrutinizer]

9. I saut onions in olive oil first

I think it enhances the flavor. Same with mushrooms

[OAITW r.2.0]

10. Gotta say, this is coming out very nice.

The aroma is permeating the house. I used the whole package of beef stock, 2 cups of red cooking wine and 1 can of clear beef au jus Shrooms and Potatoes in about an 1/2 hour. There's enough for 6 -8 servings. I'll probably have for the next 3 days and will freeze the remainder for next month.

I think I missed my calling in life,,,,shoulda been a chef.