Veggies‎ > ‎

Cipolinni Onions

Cipolinni are excellent for as long as they last;
August 1 - November 1

These small Italian onions are delicious pickled with red wine and herbs; slowly roasted in the oven with chilis and balsamic vinegar; or sauteed until just cooked through and deglazed with wine and vinegar. In each case they are served as a side.

The hardest thing about using these is figuring out how to peel them. I just cut across the top and bottom, removing the top skin until it peels freely around the shoulder, then repeat on the bottom, which usually leaves very little skin on the onion.