Button Onions
Button onions, also known as pearl onions, are a small, round variety of onion that are typically white or yellow in color. They are distinguished by their compact size, usually measuring between 1-2 inches in diameter, and their sweet, mild flavor.
The origins of button onions can be traced back to Europe, where they have been cultivated for centuries. These diminutive onions were particularly popular in French and English cuisine, often appearing in stews, braises, and other slow-cooked dishes. Their small size and tender texture made them an ideal ingredient for dishes where larger onions might overpower the other flavors.
In the kitchen, button onions are commonly used as a flavorful garnish or as a component in various dishes. They can be enjoyed raw, adding a crunchy texture and subtle sweetness to salads and relishes. However, they are perhaps most commonly used in cooked preparations, where their flavor can meld with other ingredients.
One of the classic French preparations is "oignons glacés," in which peeled, blanched pearl onions are simmered in butter with a little stock or wine until tender and lightly caramelized. The glazed onions are often served as a side accompaniment to roasted meats or poultry.
Button onions can also be found in stews, braises, and pot roasts, where their small size allows them to cook through without becoming overpowered by the other ingredients. They are a common addition to beef bourguignon, coq au vin, and other slow-simmered dishes, imparting a sweet, onion flavor that complements the other components.
When selecting button onions, look for ones that are firm, with a smooth, unblemished skin. They should be free of any signs of sprouting or discoloration. Button onions can be stored in a cool, dry place for up to two weeks, or in the refrigerator for up to a month.
In terms of flavor, button onions are generally sweeter and less pungent than their larger counterparts. They have a delicate, almost creamy texture when cooked, making them a versatile ingredient in a wide range of dishes, from soups and stews to roasted vegetables and casseroles.