Peeling the large quanitites of small boiler or pearl onions for fabulous Greek stifado dishes is the most time-consuming part of preparation, but it can be made easier.
Blanching helps in peeling, cutting an X in the root end keeps them whole, and, if the smaller onions aren't available or you just can't bear the thought of prepping the tinier onions, onions the size of golf balls (or a bit bigger) are better than no stifado at all!