Thepearl onion(Allium ampeloprasumvar.sectivumorA. ampeloprasum‘Pearl-Onion Group’),also known asbuttonorbabyonionsin the UK orcreamersin these a close relative of theweek(A. ampeloprasumvar.porrum), and may be distinguished fromcommononion by having only a singlestorage leaf ,similar to cloves ofgarlic. In French they are known aspetit poireau Antilles
Cultivation and storage
Pearl onions are cultivated mostly inGermany, the Netherlands, andItaly usually in home gardens,although formerly on a commercial scale.They are mostly used forpickling.
The majority of onions grown for pickling are commononion (A. cepa). They are grown to a small size suitable for pickling by planting at a high density.
Known small white varieties includeCrystal Wax,orWhite Bermuda.Red varieties are milder in flavourPearl onions are ready to harvest from seed in 90 days. They can be stored for up to a month in a cool, dry, dark place.
Pickled pearl onions.
Because of its uniquely small size and a taste sweeter than that of acommon onion,it has also been used in dishes ranging from mid-20th-century Americancasserole dishes such assuccotash to sweetly flavored onionrelishes inIndian cuisine. It can also be used in stews soups or sautéed (fried) with other vegetables. It can also be used incocktail such as “martini standing”.
Pearl onions are a staple to the cuisine of Northern Europe,especiallysweden.
Also in modern Europe they are used as a beautiful flowering plant and inIsraelas a cut flower.
Pearl onions contain chemical compounds that have health benefit including helpingcardiovascular health and stabilize blood sugar levels .