Yes Luisa, I should have done that in the first place. They were Bird's Eye
brand so not some off kind of brand. And I bought them for the same reason you want them...the time saver of pealing them. The first time I used them was in Beef Burgundy and they had a really STRONG, bitter onion flavor and believe me, we love onions! Just a very nasty strong flavor. The directions said you could just add them frozen so I just put them in the pot. After they were cooked I found they also had not removed the outside tough layer. So the next time I used them, can't remember what it was in, I defrosted them and removed the tough layer. Still strong, nasty oniony flavor. This was two completly different bags so can't be just a bad batch. I don't know how you do them but I blanch them in boiling water for about 45 sec. and then rinse in cold water until cool. I cut the root end and then just pinch until it pops out. I don't know a faster way. Wish I could come help you do them.
