What Are Pearl onions and How Can I Use Them?
Here's everything worth knowing about pearl onions and how to pick them, what they are, how to store them, and what to use instead, plus 66 recipes to cook tonight.
Key Points
- Tiny whole onions under an inch across; boiling and button onions are the same thing, sorted larger.
- Cooked and served whole, prized for texture in stews, braises, glazing, pickling, and kebabs.
- Classic in boeuf bourguignon and coq au vin, where they soak up the sauce.
- Blanch 30 seconds then shock in ice water so the skins squeeze right off.
- Frozen pre-peeled onions are the easiest substitute; fresh keep weeks if firm.
What are pearl onions?
Pearl onions are tiny, marble-sized onions, usually under an inch across, harvested young and sold whole. You will also see them labeled boiling onions or button onions, which are the same small onions sorted into slightly larger sizes for the same jobs.
They come in white, yellow, and red.
Because they are cooked and served whole rather than chopped, the appeal is texture and presentation: little glossy spheres that hold their shape in a stew or on a skewer.
How to Use Pearl Onions
Their classic home is braises and stews, where they soften into sweet, tender bites that soak up the sauce. They are the traditional onion in Boeuf Bourguignonne and in Coq Au Vin Aux Pruneax, and they round out a hearty Clive Younghusband's Venison Stew.
Glazing is the other star turn: simmered with a little butter and sugar until shiny and caramelized, as in Easy-Glazed Pearl Onions. Their small size and firm flesh also make them a favorite for pickling and for threading whole onto kebabs.
Peeling Them Without the Fight
The one real chore is peeling. Trim and slip the skins off dozens of tiny onions and you will lose patience fast, so blanch them first.
Drop them into boiling water for about 30 seconds, then into ice water. Cut off the root end and the skin squeezes right off. Leave the root mostly intact so the layers stay together during cooking. Frozen pre-peeled pearl onions skip this entirely and work fine in any braise.
Substitutes
If a recipe wants whole small onions and you have none, halve or quarter a regular yellow or white onion into chunks roughly the size of a pearl onion. The texture will not be as neat, but the flavor is right.
Frozen pearl onions are the best stand-in for fresh and need no peeling. Shallots, cut into similar-sized pieces, also work and bring a gentler, slightly sweeter flavor.
Buying and Storage
Look for firm, dry little bulbs sold loose or in mesh bags, with no soft spots or sprouting. Whole fresh pearl onions keep for several weeks in a cool, dry, ventilated spot, the same as larger storage onions.
Once peeled they should go into the fridge and be used within a day or two. For convenience, the freezer aisle carries them peeled and ready, which is often the smarter buy when you only need a handful.
Quick facts
Where to find pearl onions: Pearl onions are usually found in the produce section or aisle of the grocery store or supermarket.
- In Chinese
- 珍珠洋葱
- British (UK) term
- Pearl onions
- en français
- petits oignons
- en español
- cebollitas
Recipes using pearl onions
There are 66 recipes that contain this ingredient.
Dot's Pickled Vegetables
Old-fashioned fermented and pickled mixed vegetables with cauliflower, carrots, cucumbers, celery, pearl onions, and red peppers. Crock-fermented giardiniera-style.
Crockpot Chicken with Mushrooms & Onions
Crockpot chicken with mushrooms and onions in a creamy soup-and-broth sauce, slow-cooked until fall-apart tender, then finished with crisp crumbled bacon on top. Dump it in and walk away.
Pickled Onions, New Orleans Style
New Orleans-style pickled pearl onions with crab boil, red pepper flakes, basil, and bay. Spicy Creole condiment that's a must with red beans and rice or gumbo.
Favorite Skillet Beef Stew
A stove-top beef stew recipe. Nothing beats a hearty, savory beef stew that warms you up a cold day and satisfies your hunger.
Boeuf Bourguignonne
Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.
French Mushroom Salad
French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.
Trota Di Pescatore Di Perle
Italian pan-fried trout in a white wine and lemon sauce with pearl onions, topped with butter-toasted almonds. A classic trota recipe ready in 30 minutes. Simple, elegant, unforgettable.
Crock Beef Stew
Classic crockpot beef stew with potatoes, carrots, pearl onions, and celery. Flour-coated beef browns first, then slow cooks 8 to 10 hours until everything is melt-in-your-mouth tender.
Ranch Stew
Oven-browned beef stew with carrots, potatoes, pearl onions, and peas in a Worcestershire-seasoned gravy thickened with whole wheat flour. A hearty, slow-baked ranch-style stew.
Stefado of Beef & Garlic
Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.
Herbed Roast Leg of Lamb
Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.
Herbed Roast Leg of Lamb
Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.
Mediterranean Stew with Squid, Artichokes & Olives
Mediterranean squid stew braised with artichokes, nicoise olives, white wine, tomatoes, and ten cloves of garlic. A slow-simmered one-pot dish where the squid turns meltingly tender.
Chicken Cacciatoria
Chicken cacciatore braised in tomatoes, tomato paste, and pearl onions with garlic and bay leaf. Classic Italian hunter-style chicken simmered until fork-tender in a rich tomato sauce.
Indoor Meat Sticks
Indoor beef kebabs broiled right in your oven, no grill required. Sirloin cubes soak in a sesame-soy marinade with brown sugar and lemon, then skewer up with mushrooms, zucchini, pepper, and pearl onions.
Pickled Beans
Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.
Coq Au Vin Aux Pruneax
French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.
Melange of Roasted Baby Vegetables
Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.
Golda's Brisket
Golda's brisket is a Jewish-style braised beef brisket seared and slow-cooked in tomato juice with new potatoes, pearl onions, and carrots. A complete one-pot holiday meal for a crowd.
Garniture la Jardiniere
Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.
Capon of the North
Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.
Tropical Chicken Kabobs
Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.
Curried Shellfish Pot Pie
Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.
Beef En Daube
Beef en daube simmers stewing beef with bacon, pearl onions, red wine, and orange peel for 8 hours in the slow cooker. A French-Provencal classic adapted for the crockpot.
Luk Marinovannyi
Russian marinated pearl onions (Luk Marinovannyi) pickled in apple cider vinegar with dill, caraway seeds, red pepper flakes, and peppercorns. Ready in two weeks.
Jalapenos En Escabeche
Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.
Onion Gratin
Pearl onion gratin baked in seasoned cream with nutmeg until browned and bubbly. A classic French side dish with just six ingredients and a blanching trick for easy peeling.
Tipsy Parsnips
Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.
Potato Soup with Onions & Cheddar
Pressure cooker potato soup with pearl onions and sharp cheddar stirred in at the end. A fast, creamy loaded potato soup made in a fraction of the stovetop time.
Not Just Regular Beef Stew
Not Just Regular Beef Stew: a refined version with seared tenderloin cubes, red wine, clove-studded onion, and grated potato as a natural thickener. Pearl onions and fresh parsley finish.
Pork with Figs, Pearl Onions & Mustard
Roast pork loin with Marsala-steeped dried figs, butter-glossed pearl onions and honey mustard on the side. A rustic, wine-braised dinner-party centerpiece.
Coq Au Vin (Low Calorie Oven-Baked)
Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.
Clive Younghusband's Venison Stew
A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.
Jim's Piccalilli
Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.
Savory Chicken Pot Pies
Savory chicken pot pies built properly: poached chicken, tarragon-scented gravy made from real stock, pearl onions, potato, broccoli, and mushrooms, all tucked under a rich pastry crust cracked with steam vents.
Beef Stew with Cuminseed
Oven-braised beef stew with toasted cumin, chili powder, red wine, crushed tomatoes, pearl onions, and green olives. A Southwestern spin on classic stew with deep, earthy warmth in every spoonful.
Onion & Corn Relish
Onion and corn relish slow-cooked with pearl onions, tomatoes, white wine, currants, and fennel seeds into a thick, sweet-tart condiment. A gourmet homemade relish for grilled meats and cheese boards.
Amazingly Creamy Beef Stroganoff
Creamy beef stroganoff with sirloin filet, sauteed mushrooms, blanched pearl onions, and a rich creme fraiche sauce spiked with Dijon, paprika, and demi-glace. Restaurant-style dinner over buttered noodles.
Stew of Fennel
Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.
Green Beans & Onions
Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.
Fennel & Onion Tart
Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.
Stew of Fennel with Carrots & Pearl Onions
Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.
Easy-Glazed Pearl Onions
Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.
Lime Chicken Shish Kabob
Chicken chunks marinated in lime, garlic and apple juice then grills to juicy perfection.
Beef Burgundy Stew
Rich, wine-braised beef stew loaded with smoky bacon, tender pearl onions, and earthy mushrooms. This cozy beef burgundy for two comes together entirely in the microwave for a surprisingly hands-off weeknight dinner.
Southwestern Chicken Stew (Carolyn's)
Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.
Baked chicken & wild rice with onion & tarragon
Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.
Andouille Sausage Soup
Rich onion soup built on a blond roux, loaded with smoky andouille sausage, finished with melted Parmesan and crispy croutons for French onion meets Cajun flair.
Pan-Roasted Veal Chops with Sage & Mushrooms
Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.
Roasted Beet, Onion, & Orange Salad
Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.
