Flip through our Glossary! A mild flavored red, white, or yellow
skinned onion that will range in sizes of less than or a little
more than 1 inch in diameter. Their flesh is white and most
often they are cooked to be served as a side dish or added whole
to soups, stews and other dishes. To peel, use a small sharp
knife, such as a paring knife, and cut off the root end of the
onion. Then make a shallow crisscross cut on the trimmed edge.
Place the onions whole into a saucepan and add water to cover
onions. Bring to a boil and let boil for two minutes. Drain, and
when cool enough to handle, squeeze the onion gently with your
fingers to slip the outside skins off. Ratings, Reviews &
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