I take the ends off with a parer and the a tiny slit vertically. And pop the outer layer off with my thumb. It's more pleasant with a drink or a joint in you first. Allegedly. Once you do a few dozen your speed will really pick up.
Cut the ends off, give them a rub with a dish towel or nonslip mat to take off any loose paper. Coat em in extra virgin, salt and pepper, roast em in a 400* oven for 10 minutes until they get some color. Remaining skin will be crispy and easily removed.
Next time, when you go to restaurant depot for your prime rib, get the gallon jug of peeled pearl onions as well.