On Thursday, February 21, 2013 10:11:00 AM UTC-8, notbob wrote:
> Only messed with 'em once and swore I'd never do it again, but here I
> am. I'm doing that pressure cooker beef bourguignon, again,.....

To do it conventionally you would briefly boil the onions, then peel them, then brown them, then add them to the stew. You can skip the first two steps by buying frozen pearl onions which are already parboiled and peeled. -aem