Cippoline onions: it was love at first sight. Now what?

I would coat them with olive oil, salt, and pepper and roast them. They get sweet and very flavorful.

Roasted! Slice the tops and bottoms off with a very sharp small knife. Then peel the outer layer of skin off, but keep them intact. Arrange them in a shallow roasting dish with a quarter inch of water, a teaspoon of sugar and a glug of balsamic vinegar. Heaven!
Just resist the urge to cut them up. The joy of cippoline is that they are so tender and yet still a whole onion.

@breedmitch Jinx! I like the idea of balsamic vinegar.

@marinelife The water, Balsamic, and sugar reduce down to make a sweet glaze.

Throw in some cherry tomatoes and roast those with them. And a little mint.

Oooh, yum. I may have to go back for three more pounds.

Cut them up and then cry. lol

Cippola is Italian for onion, cippoline the plural diminutive.

See a recipe here.

Google cippolini onions for tons on info and recipes..

Thanks, @ETpro, but that’s what I did first, as I said in my details. This question was about individual personal recommendations.

@Jeruba Oh sorry. I really ought to read the details more carefully.

This recipe for pickled cippolini onions sounds really tasty. You can enjoy your onions for months to come and they’d make a great addition to a ploughman’s lunch.

I must find some of these… not so easy in West Virginia grocery stores. They sound delicious!
We used to make this great onion dish from The Frugal Gourmet Celebrates Christmas cook book. It involved cooking small onions in chicken stock, then baking them with cheese, wine, (cream?) and bread crumbs. Of course, I can’t find the recipe at the moment. I bet your onions would be great in that dish!

Wants me some of those cuties.

@augustlan You may have to end up buying some seeds online and rowing your own.

They’ve got to be available in or near DC, right? That’s only about two hours from me. :)

@augustlan Yes, you can get them at Whole Foods.

I’m not sure if these are the same ones you’ve got, but I use small white onions when I am making shish kabob. I parboil them and thread them on the ends of the skewers.

@janbb Sounds like pearl onions. Cippolini onions are generally yellow, although they do come n a bronze variety as well. And they too are used in making kebabs, among other things.

@ETpro I think you’e right.