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No way! I used them once in the legendary Barefoot Contessa chicken pot pie, and systematically picked them out of my bowl after the first one.

I used fresh pearl onions in something over the holidays, and hated peeling them, so I think pearl onions are out for me. Cipollini are a hassle to peel, too, but at least you get more for the effort.

I wonder if they might lose that icky taste if they were sauteed or roasted? I have only thrown them into a casserole type dish and their horrible taste was distinctive. I had to pick them out and throw them out. Maybe I'll give the balsamic stir-fry a try. Cook all the moisture out of them first!

I'm fairly indifferent on this one... they certainly aren't my favorite, and I doubt I would ever find myself reaching for them if I had something better (e.g. cipollini or regular caramelized Spanish onions) available... however, I don't hate frozen pearl onions or have a particularly strong disliking for them... I just don't have a particularly strong *liking* for them either.

LOL, Perky!! =)

And NO WAY for me. The one time I had them they were watery, as others have said, and sour (not in a good way, in an "I think these have gone bad" way). The balsamic idea sounds good, but I think I'd still be afraid of what I was covering up with the balsamic and garlic. I'd rather just use regular onions, or shallots.

WAY! I use them in pot pies and stews all the time. i peeled fresh pearl onions once and once was enough.

Ditto Junie- I used them at Christmas to make creamed onions. ( I figured if Ina uses them...) What a disappointment! While fresh pearl onions are truly labor intensive-the flavor and texture payoff cannot be duplicated.

I use them when I make chicken pot pies, I get the ones in the cream sauce, the sauce gives a nice additional flavor to the mixture.

I don't like onions in general but these are no way to the tenth power of onion-ness.

only had the frozen ones once when they actually tasted like something besides sopping wet little sponges, and that was roasted. and even then I'd much rather use fresh cippolinis or even fresh pearls, hell probably rather just cut up a sponge and use that, the texture ends up about the same. NO WAY!

Well, there's bacon, there's friedrice, and then there's BaconFriedRice.

aha. clearly i'm not on twitter. =)

i just started a facebook page however, and i am highly amused at the number of people who wouldn't give me the time of day in high school who are now my "friends."