Very small, white, boiling onions are often referred to as what kind?

Pearl onions are indeed the correct term for very small, white boiling onions. These onions are typically about the size of a marble and have a very mild flavor, making them ideal for inclusion in dishes where a subtle onion taste is desired without overpowering other ingredients.

Pearl onions can be used in a variety of preparations, such as braising, pickling, or roasting, and they are often found in dishes like stews or vegetable medleys. Their small size makes them particularly desirable for garnishing and enhancing the visual appeal of a dish while providing a hint of sweetness.

In contrast, shallots are a different type of onion that are larger, have a more complex flavor, and are often used in sauces or dressings. Chives are not onions but rather a type of herb with a thin, tubular shape and a mild flavor, primarily used as a garnish. Spring onions, on the other hand, refer to immature onions that are typically larger than pearl onions and can have a stronger flavor, especially the green tops. Thus, the distinct characteristics of pearl onions make them easily identifiable in culinary contexts.