Pearl Onions

Many consumers know pearl onions as pickles, for example as part of mixed pickles. But fresh specimens are also a treat: Find out the most important things about the herb.

Worth knowing about pearl onions

There is a wide range of varieties and flavors of onions. There is the sweet vegetable onion, the often spicy onion, and the spicy shallot. The expert explains exactly how the onion types differ from each other. Pearl onions are related to the leek. They have a diameter of 15 to 35 millimeters and a silvery to white outer skin that can shimmer like pearls. There is a risk of confusion with the silver onion, which looks similar, but which botanically belongs to a different species. However, both are used in a similar way – and you can also use pearl onions as a substitute for pearl onions. The taste of both varieties is mild and pleasantly spicy.

Purchasing and storage

Since pearl onions are good for pickling, they are mainly available as sour preserves. You get pearl onions in a jar alone or in a mix with vegetables such as cucumbers, carrots, cauliflower, peppers and baby corn. Fresh pearl onions are also available in well-stocked greengrocers. Similar to scallions, these should be stored in the crisper of the refrigerator and used within a week. Canned goods, on the other hand, can be kept for several years.

Cooking tips for pearl onions

The best way to peel fresh pearl onions is to blanch them. Put the leeks in boiling water for a minute or two and then rinse the onions with cold water. So they can be easily pressed out of the shell. They are then a great seasoning for fine sauces. Braise pearl onions in red wine and serve the sauce with the roast: delicious! Excess pearl onions can be boiled down or preserved – or you can use them as decoration for cold dishes at the buffet. In whatever form you want to enjoy the aroma donors: pearl onions are a tasty alternative to more common types of onions. It’s worth trying!