Did you know that if you put in a bowl, pour over boiling water, cover and leave for half an hour then the skins come off easily? Too late for that tip I suspect. Do you just use vinegar as the pickling agent?
...what is the difference between a shallot and a small onion, in any case, I wonder? No doubt I could Google.
I remember many years ago an Australian friend arrived at my house with his wife. There were four of us on the stoep at the time enjoying a beer and some pickled onions (another Aussie, two Dutchmen and me). He asked "what are those?" "Pickled onions" was the answer. "Are they cooked?" "No, of course they are not cooked, they are pickled!" "Oh, I couldn't eat raw onions", he said.
10 minutes later he was finally persuaded to try one and thereafter never looked back!
Don't Australian's make pickled onions?
Wednesday could therefore be seeing one of my favourites - egg, beans and chips.