or 2 small onions

Onions (Allium cepa) are bulbous vegetables belonging to the Amaryllidaceae family, native to Central Asia and cultivated worldwide for over 5,000 years. The edible portion is a layered bulb composed of modified leaf bases that store carbohydrates and sulfur compounds. Onions vary in size, color (white, yellow, or red), and pungency depending on variety and growing conditions. Small onions typically refer to immature bulbs harvested early, such as pearl onions or cipollini, or small varieties bred for compact growth. These varieties retain the characteristic sharp, sulfurous bite that diminishes when cooked, transforming into sweetness as cell walls break down and sugars concentrate.

Small onions are prized for their delicate size and appearance, making them ideal for whole-bulb cooking methods such as braising, roasting, and pickling. They feature prominently in French cuisine (cipolline agrodolci in Italian cooking), pearl onion side dishes, and garnish applications where their compact form adds visual appeal. When roasted, small onions become caramelized and sweet; when braised in wine or cream sauces, they become tender throughout. Their rapid cooking time compared to large onions makes them convenient for quick preparations, and their sweetness when cooked renders them suitable for both savory and slightly sweetened preparations.