Boiling onions

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 whole, as boiling onions in soups, stews or braises. Boiling onions have a mild flavor and are available year-round. This smallish onion is about twice the size as a pearl onion.

Boiling onions are a type of dry onion so they can be stored in a well-ventilated pantry. When selecting the onions, they should be dry, firm with no soft spots.

Substitute For Boiling Onions

If you don't have boiling onions you can substitute, in equal weight or cup measurement:

• You can use any of the different color boiling onions interchangeably.
• Use the same amount per cup needed of chopped, yellow onions. You could use white onions too, but they tend to be hotter and have a stronger flavor.
• Pearl onions - for flavor, these are a close match. However, these little onions are much smaller so you'll need more of them and they are challenging to peel. Use the same preparation tip as for boiling onions to make peeling a little easier.
• Shallot - chopped shallot has a different but still appealing flavor, so they'll certainly work as an alternative.
• Small cippolini onions are a good substitute as well.  They can be chopped if needed or for stews and other braises they can be left whole.

Preparation and Cooking Tips:

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