sm onion

The small onion (Allium cepa var. cepa) is a bulbous member of the Allium family, characterized by diminutive size relative to standard yellow, red, or white onion varieties, typically ranging from 1 to 2 inches in diameter. Small onions—also called pearl onions, silverskins, or pickling onions depending on region and variety—possess a papery, thin outer skin and compact layers of concentrated flavor. The interior flesh ranges in color from white to pale yellow or red, depending on the variety. Small onions contain higher concentrations of sugars and sulfurous compounds in proportion to their mass, producing a more intense, punchy flavor profile than larger counterparts, with sweetness intensifying when cooked.

Small onions are valued in both classic and contemporary cuisine for their ability to be cooked whole, lending visual appeal and even cooking to braised dishes, stews, and roasted preparations. They feature prominently in European cuisine—particularly in French pearl onion braisings, Scandinavian pickled preparations, and Spanish tapas—as well as in Asian stir-fries and Southeast Asian curry pastes. Their diminutive size makes them ideal for pickling, boiling, or caramelizing whole. Pearl onions are frequently featured in coq au vin, beef bourguignon, and glazed vegetable side dishes. When raw, thinly sliced small onions provide sharp bite to salads and relishes.