Grocery · 7 oz
Sweet Cippoline Onions
What it is
These are small, flat, and round onions known for their sweet flavor and mild taste. Cippoline onions are a variety of onion that grows close to the ground, giving them their distinctive shape. They have a papery skin that is typically yellow or light brown. Their size makes them easy to handle and cook whole, adding a touch of sweetness and delicate onion flavor to dishes. They are a popular choice for roasting and caramelizing.
How people cook with it
Cippoline onions are versatile and can be used in a variety of culinary applications, from simple side dishes to complex main courses. Their sweetness makes them a delightful addition to many recipes.
- Roasted whole with herbs
- Caramelized for a sweet topping
- Pickled for a tangy condiment
- Added to stews and braises
To prepare cippoline onions, begin by trimming off the root end and peeling away the papery skin. You can leave them whole for roasting or braising, or slice them thinly for sautéing. Roasting brings out their natural sweetness, making them tender and slightly caramelized. They are also excellent when pickled, offering a bright, acidic counterpoint to rich dishes. When adding to stews or sauces, their mild flavor infuses the liquid without overpowering other ingredients. They cook relatively quickly due to their small size.
How it differs from similar foods
Compared to larger onions like yellow or red varieties, cippoline onions are significantly sweeter and have a much milder flavor. Their small, uniform size also makes them ideal for cooking whole, whereas larger onions often need to be chopped or sliced.
Who it is for
Home cooks and professional chefs alike appreciate cippoline onions for their unique flavor and convenient size.
How to keep the rest
Store any unused cippoline onions in a cool, dry, and well-ventilated place, away from direct sunlight. Do not refrigerate them, as this can cause them to become soft. They should be kept separate from potatoes and other produce that emits ethylene gas.