Inventory, 25 lbs : 0
Boiling onions are small in size, averaging 3-5 centimeters in diameter, and are conical to spherical in shape. The edible bulb has layers of dry, papery skin that easily flakes off when touched and the layers are tightly wrapped over the surface of the bulb. Underneath the dry skin, there are multiple layers of flesh that are juicy, firm, and can range in color from red, white, to yellow. Boiling onions, depending on the specific variety and the soil grown in, are crisp with a pungent flavor when raw, but when cooked, they develop a tender texture and become milder in flavor.
Boiling onions are available year-round.
Boiling onions, botanically classified as Allium cepa, is a broad name used for any onion harvested at a small size before reaching full maturity. Belonging to the Amaryllidaceae family, onions cultivated for boiling come from many different varieties including short-day, intermediate, and long-day, and the petite, edible bulbs bear similar characteristics to the mature versions with a sharp flavor that mellows with cooking. Boiling onions are favored for their small size and tender texture, and are most commonly used in stews, soups, and casseroles.
Boiling onions are a good source of vitamin C and also contain fiber, phytochemicals, quercetin, calcium, potassium, and flavonoids.
Boiling onions are best suited for both raw and cooked applications such as dry roasting, grilling, or braising. They are most commonly cooked whole and can be used in casseroles, alongside roasts, in creamed dishes, used to infuse flavor into soups, stews, and stocks, or can be used whole on kebabs. Boiling onions are also treated as braising onions in which they are browned until tender and then added to sauces of reduced white wine, stock, and cream. Boiling onions pair well with béchamel sauce, toast, cheeses such as goat, cheddar, and aged sheep's cheese, grilled and smoked white fish, roasted chicken, poached eggs, raisins, apples, bright herbs such as basil and parsley, root vegetables such as turnips and beets, parsley, asparagus, spinach, tomatoes, light bodied vinegars and chiles. The bulbs will keep up to one month when stored whole in a dark place with good air circulation. When sliced or cut, Boiling onions will keep up to four days in the refrigerator. It is recommended not to store onions near potatoes as they will both increase decay.
In the United States, Boiling onions are often used and sold interchangeably with the smaller pearl onion. The terms used to describe both types of onions, whether they are categorized together or separate, differ from region to region, but the most popular varieties used for Boiling onions are the southport white globe, Australian brown, stuttgart, and yellow ebenezer. Boiling onions are often used as a side dish during Thanksgiving, boiled and served in a butter and milk sauce, and they are also commonly used in Coq Au Vin, which is a chicken casserole, and Boeuf Bourguignon, which is a beef stew.
The exact origins of onions are largely unknown, but they were believed to be native to Asia and the Middle East and have been grown since ancient times. Today Boiling onions have a dominant presence in Europe and can also be found at farmer markets and specialty grocers in North America, Asia, and Australia.
Recipes that include Boiling Onion. One is easiest, three is harder.
|Seasoned to Taste||Creamed Pearl Onions with Bacon and Chives|
|The Cutting Edge of Ordinary||Balsamic Roasted Pearl Onions|
|Old Fashoined Families||English Style Pickled Onions|