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