Gold Pearl Onions
Inventory, 12 ct : 2.43
This item was last sold on : 03/31/23
Gold Pearl onions are small in size, averaging 1-4 centimeters in diameter, and are globular in shape with slightly pointed ends. The petite bulb is covered in a light brown-gold, thin, papery, parchment that easily flakes off when touched. Underneath the skin, there is a brown single storage leaf, similar to garlic, and the flesh is white, almost translucent with layers of thin rings. The flesh is firm, juicy, and crisp. Gold Pearl onions are crunchy and mild developing a savory, sweet, and slightly less pungent flavor than full-sized onions when cooked.
Gold Pearl onions are available year-round.
Gold Pearl onions, botanically classified as Allium cepa, are tiny, young onions that are members of the Amaryllidaceae family. Also known as Cocktail onions, Picklers, Baby onions, and Button onions, there are multiple varieties of Gold Pearl onions that are harvested approximately ninety days after planting. Gold Pearl onions are a delicate, long-day storage variety that resembles shallots in shape. They are purposefully small because they are planted in tight, dense rows and are harvested when the skin has dried to create a protective sheath for its succulent flesh. Slightly smaller than boiler onions, Gold Pearl onions are the most pungent variety of pearl onion and are typically used whole in a wide variety of culinary applications.
Gold Pearl onions contain vitamin C, potassium, calcium, fiber, and flavonoids.
Gold Pearl onions are best suited for both raw and cooked applications such as creaming, roasting, pickling, and glazing. The small bulbs are most commonly used whole, and the skins can be peeled by boiling for two minutes, dropping in ice water, cutting off the ends, and then pinching the flesh out from under the skin. Gold Pearl onions can be incorporated into stews, gratins, casseroles, and braises, used to flavor soups and stocks, glazed and served alone, or added to roasted meats and vegetables as a hearty side dish. When pickled, Gold Pearl onions can be added to salads, garnished on cocktails, or served on appetizer plates. Gold Pearl onions pair well with parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegars, meats such as pork, poultry, turkey, veal, steak, and white fish, goat, cheddar, aged sheep’s cheese, and cream-based sauces such as béchamel. 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.
Pearl onions are well-known for their use in creamed onion recipes, which were created in England and were also popular in Italian and French cuisine. When European immigrants came to the United States, they brought the small onions with them, and in the 1920s, creamed onions were one of the most popular holiday recipes, often served with a roasted turkey or Christmas roast main dish. Creamed onions can still be found at the Thanksgiving and Christmas holiday table in regions of the United States today, especially in the south, New England, and the Midwest.
Onions are native to Asia and have been cultivated since ancient times. While the exact date of when Gold Pearl onions were cultivated for their small size is unknown, today the onions are widespread and are available at farmers markets, specialty grocers, and supermarkets in North America, Europe, Asia, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Gold Pearl Onions. One is easiest, three is harder.