White Pearl onions are best suited for both raw and cooked applications such as creaming, roasting, pickling, and glazing. The small bulbs are most commonly used whole, and the skins can be peeled by boiling for two minutes, dropping in ice water, cutting off the ends, and then pinching the flesh out from under the skin. White Pearl onions can be incorporated into stews, gratins, casseroles, and braises, used to flavor soups and stocks, glazed and served alone, or added to roasted meats and vegetables as a hearty side dish. When pickled, White Pearl onions can be added to salads, garnished on cocktails, or served on appetizer plates. They can also be skewered with meat and vegetables and grilled for a smoky, caramelized finish. White Pearl onions pair well with parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegars, meats such as pork, poultry, turkey, veal, steak, and white fish, goat, cheddar, and aged sheep’s cheese, and cream-based sauces such as béchamel.
White Pearl onions contain vitamin C, vitamin A, potassium, calcium, fiber, and flavonoids.
Storage: The bulbs will keep a month when stored in a cool, dry, and dark place with good air circulation. If sliced, the remaining pieces will keep up to four days when wrapped in plastic and stored in the refrigerator.
Net Weight: 250g approx.