Pearl onions missing from the pantry? No big deal. We’ve got you covered with simple swaps that work just as great. Honestly, we’ve been in the same boat more times than we can count.
Small, sweet, and mild—pearl onions bring something special to the table. Replacing them might sound tricky, but it’s not. There are plenty of everyday options that can pull off the same effect in your recipes without skipping a beat.
We’ll help you pick substitutes that are easy to find, versatile, and tasty. You probably already have some of these at home. Why stress over pearl onions when the alternatives are this good? Keep reading, and we’ll show you the best ways to fill the gap without making things complicated.
6 Easy Substitutes for Rotel
Here are six great substitutes for pearl onions that will save the day in a pinch:
1 – Shallots
For shallots, we’d say they’re like pearl onions’ cool cousin. Slightly sweeter and milder, they make a smooth stand-in. Use them raw or cooked—your call. They bring a gentle bite that doesn’t overpower.
The flavor is close enough, so no drastic changes in your recipe. Swap in a 1:1 ratio for pearl onions. Easy-peasy. Shallots break down quickly when cooked, which works great for sauces or stews.
You’ve probably walked past these a million times at the store. They’re small, purple, and chill on the onion aisle. If you’ve got no pearl onions, this is hands-down the closest match.
For more ideas, our shallot substitutes guide packs a list of handy replacements.
2 – Cipollini Onions
There’s one thing everyone should know about cipollini onions—they’re tiny, flat, and taste way sweeter than your usual suspects. These little guys are like caramel candy once roasted, but they also do fine raw if that’s your thing.
They’re smaller than pearl onions, so you might need to grab a few extra to balance things out. Use about 1.5 cipollini onions for every pearl onion in your recipe. The math’s simple, and the swap works for most dishes.
Their thin skin peels easily, which saves us time. Bonus point. They hold their shape well, meaning they’re great for slow-cooked meals or pickling. That sweetness just shines through.
If you’re curious about more options, check this detailed guide on cipollini onion substitutes. The alternatives are worth checking out if you’re stuck in the onion aisle.
3 – Boiling Onions
You’ll never believe how boiling onions can step in like it’s no big deal. They’re small, round, and have a mild, sweet vibe that works in all kinds of dishes. They’re slightly less sweet than cipollini onions, but they hold their texture well. That makes them great for roasting, stews, or even grilling.
They’re easy to peel after a quick blanch. Saves us some hassle. Use 1 boiling onion for every cipollini onion in your recipe. Keep it simple. You might notice their larger size, so adjust if needed.
Flavor-wise, they’re mellower. That’s a win if you’re looking for balance. They caramelize beautifully when roasted. Slow cooking makes their sweetness pop even more.
You can find them in most stores, usually with the smaller onion varieties. They work as a solid backup option without overshadowing the dish. No drama, just reliable flavor and texture.
4 – Cocktail Onions
Some recipes insist on having cipollini onions, but guess what? Cocktail onions can step in just fine. These little guys are tangy and slightly sweet, thanks to their pickled vibe. Use about 3 to 4 cocktail onions for every cipollini onion in your recipe. They’re small, so you’ll need a few to match up.
They bring a briny punch to the table, which works well in salads, sauces, and even marinades. Their texture is firmer compared to cipollini onions, so they hold up nicely in most dishes. Just rinse them to tone down the brine if needed.
They’re super easy to find in the condiment aisle, hanging out with jars of pickles and olives. They add a bit of zing while keeping things flavorful. If you’re in a pinch and craving some oniony goodness with a twist, cocktail onions are ready to step up. Just a quick swap, and you’re good to go.
5 – White Onions (Diced Small)
Some recipes insist on cipollini onions, but white onions diced small can totally step up. Use half a medium white onion for every cipollini onion. They’re sharper and more pungent, which gives your dish a nice kick.
White onions cook down fast. They soften evenly and blend into sauces or soups without dominating. Texture-wise, they’re lighter than cocktail onions but still pack enough crunch when raw.
They’re everywhere—literally every grocery store stocks them. Slice, dice, or sauté them, and they’ll work in most recipes where cipollini onions are called for.
Don’t forget to chop them really small to make the swap smoother. Smaller pieces mean faster cooking and better texture overall. Quick fix, easy to get, and super versatile.
6 – Scallions (Green Onions)
If you’ve ever been stuck without cipollini onions, scallions are a solid move. These slim greens bring a mild, fresh onion flavor. Use three scallions for every cipollini onion. Slice them up thin for the best results.
Scallions blend easily into most recipes. They cook fast and add a light crunch if raw. They’re perfect for salads, stir-fries, or as a garnish. The green tops give extra color, while the white bottoms carry more of the onion vibe.
You probably already have some scallions in your fridge. They stay fresh longer than you’d think and work for lots of dishes. Chop with care since their texture is softer than cipollini onions. For more great replacements, check out scallions sub
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.