A very small, round onion no bigger than a marble, milder and sweeter than a full-grown bulb. Peeled and left whole, the little onions are glazed or braised so they stay intact and turn tender and sweet, a classic garnish. They are one of the three garnishes — with mushrooms and lardons — of a bourguignon-style braise.
Where it comes from
A small immature onion used whole as a glazed garnish in French garniture, as in bourguignon.
In the kitchen
Peeled, glazed or braised whole as a garnish for braises and fricassées.
Nutrition (per 100g)
~40kcalCal
~1.0gProtein
~0.0gFat
~9.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
