General Information:
Boiling onions are white, small and round, about an inch to an inch-and-a-half in diameter. They are used, as their name suggests, primarily as boiling onions. Boiling onions have a mild flavor. They are available year-round.

Selection and Storage:
Choose boiling onions that are heavy for their size. They should have dry, papery skins with no sign of moisture. Avoid any onions with soft spots or green sprouts. Humidity breeds spoilage in onions. Store in a loosely woven bag, basket or crate in a cool (50 to 55°F), dark place with good air circulation. Never store onions with potatoes. They speed each other's decay. Boiling onions can be kept about a month. Once cut, an onion must be tightly wrapped, refrigerated and used within four days.

Preparation and Cooking Tips:
To peel, drop into boiling water for ten seconds. Remover and cool immediately under cold running water. Drain and peel with a small knife. Boiling onions are great in casseroles, soups or creamed dishes.