Pearl Onions
Pearl onions are miniature onions — harvested young when they are ½ to 1 inch in diameter — with a sweet, mild flavor and the unique ability to be served whole, which makes them visually stunning in braises, stews, and glazed preparations. They come in white, yellow, and red varieties, all prized for their tenderness and the way they caramelize into jewel-like morsels.
Tiny, round, and uniform — ½ to 1 inch in diameter. Come in white, yellow, and red. The small size means they cook whole without needing to be sliced, making them a visually elegant addition to any dish. Also available frozen (already blanched and peeled) — a significant time-saver.
Raw: Mildly pungent and sweet — similar to young scallion bulbs. Not typically eaten raw.
Glazed: Their greatest expression — caramelized in butter and sugar until golden and shiny. The combination of sweetness, savory depth, and beautiful whole form is why they appear in classic French preparations like bœuf bourguignon and coq au vin.
Glazing (Ã Blanc / Ã Brun)
The classic French technique — simmer whole in butter, stock, and sugar until tender and beautifully glazed.
Braising
Add whole to beef bourguignon, coq au vin, and pot roast — they absorb braising liquid and become incredibly tender.
Roasting
Toss with oil and roast at high heat until caramelized and sweet — a simple, stunning side dish.
Pickling
Pearl onions are classic cocktail onions — pickled in vinegar brine, used in Gibson martinis and antipasto.
• Blanch in boiling water for 30–60 seconds, then shock in ice water — the skins slip off with a gentle squeeze
• Score an X at the root end before blanching to make peeling even easier
• Frozen pearl onions are pre-peeled — use directly from frozen in most cooked applications
Store fresh pearl onions in a cool, dry, ventilated place for 2–3 weeks. Frozen pearl onions keep 6–12 months. Once peeled, refrigerate and use within 3–4 days.