no: button onions
Button onions contain quercetin and other flavonoid antioxidants, along with inulin (a prebiotic fiber). They are low in calories and provide modest amounts of vitamin C and manganese.
About
Button onions, also known as pearl onions or small pickling onions, are miniature cultivars of the common onion (Allium cepa), typically harvested at an immature stage when they are 1–1.5 inches in diameter. These diminutive bulbs possess the same layered structure and pungent sulfur compounds as their larger counterparts, but with a sweeter, more delicate flavor profile due to their reduced maturity and higher sugar content relative to pungent sulfur compounds. Button onions come in white, yellow, and red varieties, each with slightly different flavor intensities—white varieties tend to be the mildest and sweetest, while red varieties offer more assertive onion character.
The name "button onion" derives from their small, round appearance resembling buttons. They are grown specifically for their compact size and are typically planted at higher densities than standard onions to inhibit bulb enlargement, resulting in their characteristic small form.
Culinary Uses
Button onions are prized in pickling applications, where their small size allows for even curing and whole-bulb preservation without peeling difficulties. They feature prominently in European and North American cuisines: pearl onions are classic components of French coq au vin and beef bourguignon, British creamed onion dishes, and Indian pickled onion preparations (particularly in South Asian cuisine). Their tender flesh and sweet character make them suitable for roasting whole, grilling, braising in cream sauces, or adding to stews and braises where they provide textural contrast and gentle allium sweetness. The thin skins slip off easily when blanched briefly, facilitating ease of preparation for various culinary applications.