Pearl onions are small, mild onions, usually around 1–2 cm in diameter, used whole as a garnish or side ingredient. They are commonly glazed, braised or added to stews such as beef bourguignon and blanquette. Their small size allows them to cook evenly and retain an attractive shape.
Trim the root end and blanch briefly in boiling water, then cool and slip off the skins, or use a suitable frozen peeled product. Pearl onions can be glazed in butter or braised gently in stock until tender. Avoid excessive agitation if they need to remain whole.
Example: glazed pearl onions are a classic garnish for boeuf bourguignon and other French braises.
French name: petits oignons.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
