These onions are slightly flattened and thin skinned bulbs. Their name literally means “little onion” in Italian, and indeed they are! Cipollinis are about the size of a golf ball, but when grown under good weather conditions they tend to be a little bigger. Roasted whole in the oven or roasted with a vinegar glaze you are sure to fall in love with these onions. Cooked in a little butter on the stove top, cipollinis become soft and practically melt in your mouth. Their residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor. After all, our region is know for beer, so consider these beer braised cipollini onions.
Sold either by the bunch when fresh, or pound when cured. You can expect anywhere from 3 to 5 onions.