Pearl onion

Oignon grelot

What it is

The grelot is not a variety but a stage: an onion pulled young and small, before the bulb has built the dry layers that make a keeping onion. Classic garnitures split them two ways, glazed à blanc in butter, water and sugar for white stews, and glazed à brun until that sugar caramelises for a bourguignon.

In the kitchen

For either glaze, use only enough water to come halfway up, with a knob of butter and a teaspoon of sugar, then reduce to a syrup and roll them in it. More water and they boil apart before the glaze ever forms.

Goes with

Butter White sugar Thyme Pancetta Red wine vinegar Bay leaf Cream

Same species

Arleux smoked garlic Banana shallot Black garlic Calçot Cévennes sweet onion Chives

Also used with

Raclette du Valais

In season alongside

Cabbage Elephant garlic Green garlic Lautrec pink garlic Red onion Acacia honey

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