Red Pearl onions are globular in shape with slightly pointed ends and are tiny in size, usually 1-4 cm in diameter. The little bulb is wrapped in burgundy, thin, papery skin that falls off easily when touched. A purple sheath, similar to garlic, covers the flesh beneath the epidermis, and the flesh is pale purple-white, nearly translucent, with layers of tiny rings. It has a firm, juicy, and crisp texture.
When red pearl onions are fresh, they are crunchy, sweet, and faintly fragrant; when cooked, they become savory, sweet, and slightly less pungent than full-sized onions. Grilling, roasting, and pickling are some of the greatest ways to use red pearl onions, both fresh and cooked. The skins and little bulbs are most usually utilized whole. Red Pearl onions pair well with meats, paprika, parsley, basil, potatoes, green beans, peas, turnips, tomatoes, and apples.
The bulbs will keep 1-2 months when stored in a cool, dry, and dark place with good air circulation. If sliced, the remaining pieces will keep up to four days when wrapped in plastic and stored in the refrigerator.
Glazed Red Pearl Onions
1.13 kilograms pearl onions
177 milliliters apple juice
177 milliliters reduced sodium chicken broth
2 tablespoons unsalted butter
2 sprigs fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
fresh thyme leaves
- Blanch pearl onions in a 6- to 8-quart pot of boiling water for 1 minute, then drain in a colander. When onions are cool enough to handle, peel.
- Cook onions with remaining ingredients, uncovered, in a 12-inch heavy skillet over moderately low heat, shaking pan occasionally, until onions are tender and glazed and most of the liquid is evaporated about 45 minutes. Discard thyme.