The common mispronunciation of “Cipollini” is just about the only bad characteristic of this mini member of the onion family.
Cipollini onion: small but mighty
Pronounced chip-oh-lee-nee, the bite-sized onion quickly becomes a tasty treat with the right preparation. The popularity of caramelized Cipollini onions is due to a higher residual sugar content than a common white or yellow onion. The mild yet unmistakably sweet flavor is coaxed out upon pan caramelizing or oven-roasting, creating a delicious addition to any salad or roasted meat dish.
Native to Italy but now grown worldwide in regions with similar climates, Cipollini translates to “little onions”. Often distinguished by color, Cipollini can be found in white, yellow, and red varieties. The diverse heirloom seeds of the onion, hailing from different areas of the Italian countryside, include the Gold Princess, Piatta di Bergamo, and Bianca di Maggio varietals. Cipollini are in peak season during the early fall months but can be found in some markets year-round.
What is the best way to peel a Cipollini onion?
With the petite nature and flat shape of the Cipollini, they can sometimes prove hard to peel without losing a full layer of usable product. A quick trick to remove the outer casing before cooking is to boil the onion for 30 seconds, then quickly transfer to an ice bath. After removing the root end, the outer skin can be easily peeled off.
Cipollini onion are in peak season during the early fall months but can be found in some markets year-round. Contact your Marketing Associate about adding Cipollini onions to your next order. If you are not a customer, find out how to become one today!
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