Cipollini Onions are small in size, averaging 3-8 centimeters in diameter, and have petite, saucer-shaped bulbs that are round and slightly flattened. The bulb is covered in a thin, yellow-gold, papery skin that adheres tightly to the flesh. Underneath the skin, the white, almost translucent flesh is firm, juicy, and has many layers of white rings. In their raw state, Cipollini Onions have a mild aroma, are crisp, and are semi-sweet with a pungent flavor, but once cooked, they sweeten and soften into a tender, almost melting, texture. 

When added to a dish, onions make it come alive with aromatic undertones. When used raw, they add a punch to salads and salsa. But the real magic takes place when they’re cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness.

Red Pearl Onions are small in size, averaging 1-4 centimeters in diameter, and are globular in shape with slightly pointed ends. The petite bulb is covered in a burgundy, thin, papery, parchment that easily flakes off when touched. Underneath the skin there is a purple sheath, similar to garlic, and the flesh is light purple-white, almost translucent with layers of thin rings. The flesh is firm, juicy, and crisp. Red Pearl Onions are crunchy, sweet, and mildly pungent when fresh and when cooked, they develop a savory, sweet, and slightly less pungent flavor than full-sized onions.

When added to a dish, onions make it come alive with aromatic undertones. When used raw, they add a punch to salads and salsa. But the real magic takes place when they’re cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness.

Shallots are small to medium in size, averaging five centimeters in length, depending on the specific variety, and are oblong with tapered ends. The bulbous bulbs are encased in a dry, papery, thin skin that flakes when touched and ranges in color from copper, gold, pale pink, to red. Inside the skin, there are clusters of cloves, divided into individually wrapped segments, similar to garlic. Small Shallot varieties average 2-3 cloves, and larger varieties typically contain 3-6 cloves. The firm, dense, and juicy cloves are off-white to translucent with light purple rings. 

Shallots are aromatic, spicy, sweet, and crisp when raw and when cooked, they develop a delicate, sweet, and savoury flavor with notes of garlic.

When added to a dish, onions make it come alive with aromatic undertones. When used raw, they add a punch to salads and salsa. But the real magic takes place when they’re cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness. 

White Pearl Onions are small in size, averaging 1-4 centimeters in diameter, and are globular in shape with slightly pointed ends. The petite bulb is covered in a white, thin, papery, parchment that easily flakes off when touched. Underneath the papery skin, there is a white sheath, similar to garlic, and the flesh is white, almost translucent with layers of thin rings. The flesh is firm, juicy, and crisp. White Pearl Onions are crunchy and mild developing a savoury, sweet, and slightly less pungent flavor than full-sized onions when cooked.

When added to a dish, onions make it come alive with aromatic undertones. When used raw, they add a punch to salads and salsa. But the real magic takes place when they’re cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness.