Seasons/Availability
Red Pearl onions are available year-round.
Current Facts
Red Pearl onions are botanically classified as Allium cepa. They are members of the Amaryllidaceae family and are related to chives, garlic, leeks, shallots, and scallions. The small bulbs were first cultivated in Hungary where they are known as pearl onions, but Red Pearl onions have been grown in France since the late 1800s and have become popular throughout Europe.
Uses
Red Pearl onions can be eaten raw or cooked and used in a variety of culinary applications. When fresh, they can be sliced thin and added to salads or sandwiches for flavor and crunch or used as a garnish. They can also be pickled or marinated in vinaigrettes. When cooked, Red Pearl onions can be boiled and served as a side dish or roasted with vegetables or herbs. They can also be caramelized to bring out their natural sweetness. Red Pearl onions are popular in stews, soups, casseroles, and other slow-cooked dishes. They pair well with meats such as beef, chicken, pork, and fish. Uncooked bulbs should be stored at room temperature and consumed within 2-3 weeks of purchase for optimal flavor and quality. Cooked onions will keep 3-4 days when stored in the refrigerator. Additionally, they can be frozen for up to 8 months; however there may be some texture loss after defrosting.
Nutrition
Red Pearl onions are a good source of dietary fiber, and they provide minerals such as calcium, phosphorus, magnesium, and potassium. They are also high in sulfur compounds, which give them their strong flavor and aroma. Additionally, Red Pearl onions contain vitamins A and C.
