There are many varieties of onions - differing in color, size, taste, sugar content, pungency and emitted gases. It's mind boggling that so many different varieties are so closely related.
These are pearl onions cooked with green peas and prosciutto. Pearl onions are a "tree onion", which means that bulblets (instead of flowers) are grown in the flower head instead of ground level as with the bulb onions.
It can take about 2 years for the bulblets to sweeten. Pearl onions are sorted by size - onions of approximately 5/8" are often pickled in brine and used as cocktail onions. A pearl onion is the signature of the Gibson Martini.
Small pearl onions are considered more desirable by some and are most readily available in the frozen foods aisle of your supermarket. The largest pearl onions are sold in the fresh vegetable section of the market alongside shallots and garlic.
It's difficult to pin down an origin of this basic recipe - it seems to be very common in Mediterranean cooking. Both peas and onions have a very long history centering in the Middle East.
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