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A mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter. Their flesh is white and most often they are cooked to be served as a side dish or added whole to soups, stews and other dishes. To peel, use a small sharp knife, such as a paring knife, and cut off the root end of the onion. Then make a shallow crisscross cut on the trimmed edge. Place the onions whole into a saucepan and add water to cover onions. Bring to a boil and let boil for two minutes. Drain, and when cool enough to handle, squeeze the onion gently with your fingers to slip the outside skins off.