1.   Meanwhile, in another small saucepan, combine pearl onions and sugar with water to cover barely.

2.   Peel the pearl onions, but leave the root largely intact so the onions hold together.

3.   Although sweet cipollini would be the onion of choice in Italy, pearl onions can be used in this.

4.   And maybe some little pearl onions would look nice.

5.   Another dish, equally aromatic and enticing, was the broiled rabbit with roasted peppers, pearl onions and mushrooms.

6.   Add the cauliflower and pearl onions.

7.   Cipollini are sweeter than our yellow boiler onions, smaller than our regular onions but larger than little pearl onions.

8.   Having conquered the cherry, Hoffman tackled the onion, pickling tiny fresh pearl onions in vinegar, salt, mustard seed, chili, bay leaf and cloves.

9.   Melt butter in a Dutch oven or flame-proof casserole dish with a lid and saute bacon pieces and pearl onions until onions are transparent.

10.   Other variables can include whole mushrooms, pearl onions and even circular slices of corn.