Cultivated in Italy, these small white onions prepared from the finest fresh bulbs are carefully peeled before being blanched and frozen. Practical and easy to use, they are used as well cooked in dishes simmered or raw in salad. Frozen "I initially bought these for a beef bourgignon, a regular on my table, for as much as I do enjoy a bit of kitchen prep, peeling a pile of pearl onions in the middle of a busy week is a step too far for comfort! These little beauties come ready-peeled, and can be stashed in the freezer for adding to a stew, any stew, and at any time. They’re also wonderful gently fried in butter, quickly caramelised with a small sprinkling of caster sugar, and deglazed with a sweet vinegar, whether Balsamic, White Condiment of Modena or – my particular favourite – Belazu Moscatel vinegar." Nigella Lawson