These Italian heirloom onions are slightly elongated and thin skinned.Traditionally grown in Mediterranean Italy and France, and are only harvested mid summer for fresh use. They do not cure. We’re providing you with the same recipes that we use for cipollini onions because we couldn’t find links to recipes using the tropea onion. Roast by cutting onions in half 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, these onions 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 tropea onions. If you want to preserve these onions for winter, this jam will be sure to satisfy your craving.
An easy way to cook these delicious onions: quarter them, toss with olive oil, salt and pepper. Bake at 425 until tender.
Sold either by the bunch. You can expect anywhere from 2 to 5 onions depending on the size.