While travelling in India I've frequently experienced these little beauties. They're usually served whole & skinned (the size of a thumbnail) as a condiment. Utterly delectable when rolled inside a butter naan, they're very sweet.
I want to identify them so I can source & grow them.
I cannot help with yer question, phoggi - but I think Little Purple Onions would be a great name for a rock band.
Served raw, is that correct? Are they sweet or pungent? Served with a stem like green onions/spring onions? Distinct bulb or more cylindrical? How little is "little"?
I missed the "size of a thumbnail." That's too big for shallots, unless it's an unusual variety. This doesn't help with the variety, but is this or this it?
I've seen such onions sold as "red pearl onions." Usually only in the fall & early winter. Mini Purplette seems to be a variety sold for home growing.
OK, looks like they are called "Madras onions," "Samb(h)ar onions" or sometimes "shallots," but they are not what most people call shallots--or eschalot in Australia. (the link in #5.)
One source says they are more like shallots in flavor, but others describe them as "sweet." I also found "Like a cross between a shallot and a red bermuda onion."
I'm only finding them as exports from India. And the only info on growing them was from someone who discovered some of his onions sprouting, so he planted them.
I found suggestions for both shallots/eschalots and pearl onions as substitutes.
