Pearl Onions
| Other names: | Pearl Onions | 
|---|---|
| Availability: | All year. | 
| Source: | Europe, Mexico and the United States. | 
| Handling tips: | Keep cool, 40°F and dry. | 
| General information: | Available in the colors gold, red, and white; the small round onions are well suited for pickling, stews, soups, kabobs, braising, roasting, or deep frying. To peel, put in a bowl and cover them with boiling water. Soak for two minutes and drain. Once cool, cut away root end and peel away skin. High in fiber. | 

 
