I had at least six people tell me I could get a darker red using onion skins for my Pascha eggs than the results I got in my first two attempts. Two lovely ladies (thank you Maria & Erica!) were kind enough to share their recipes with me and I used both! I also figured out the trick we missed! You have to steep the onion skins BEFORE you dye the eggs. Crucial step. I also do not normally hard boil my eggs for more than 11 minutes and both of their recipes called for the eggs to sit in the hot dye for longer than that.
I wouldn’t call the eggs red but they are most definitely much darker than my first two attempts. I would call them a reddish brown. I’m okay with this because I prefer the natural dyeing method but if you’re looking for a more vibrant red, I’m not sure you’re going to get it from onion skins.
For both recipes, I used both white and brown eggs to compare the difference between the two. My results were:
- Red onion skins gave a much darker reddish, brown color to the eggs than the yellow onion skins
- White eggs will give you a reddish, brown color but for whatever reason showed imperfections in the dyeing process much more profoundly
- Brown eggs gave a deeper color result but the color was more of a rich chocolate brown than a reddish color
- There was not a significant difference in results between the two recipes
Above are the results for my third attempt to dye eggs with onion skins
You can compare them to my previous test below
Recipe #1 can be found here: http://flowersoffield.blogspot.com/2011/04/paschal-eggs.html
Recipe #2 can be found here: http://www.thekitchn.com/how-to-make-onionskin-easter-e-81574