Roasted whole in the oven or cooked in a little butter on the stove top, cipollinis become soft and practically melt in your mouth. Those residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor. Seriously, you haven’t had caramelized onions until you’ve made them with cipollini onions.
For a quick appetizer, spread herbed goat cheese on crostini, and top each round with a cipollini half and a parsley leaf. Cipollini also make wonderful pickles. Brine them with a mix of equal parts vinegar and water, plus aromatic spices and herbs.
Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly. Use a small, sharp knife to slice off the top of the onions, then slip off the skins.
Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes.
Place the cipollini onions in the boiling water and keep them there for two to three minutes. You'll only need to boil the onions enough to loosen the peel from the sides of the top edible layer. If you keep the onions in the boiling water for more than three minutes, they onions themselves may start cooking and become soft.
Cipollini Onions. Pronounced chip-oh-LEE-nee, this is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions.
We start our cipollini onions from transplants. We started planting about 3000 plants last night and will finish by the weekend (weather permitting). Here is how we do it. We till the soil to a depth of 8 inches and then sprinkle a good organic fertilizer where the row will be.
No skin forms until 2-3 months into the season, making mini onions easy to wash and prepare. ADAPTATION: Mini onions are smaller and earlier to bulb the further north they are grown. Suited to 40° and higher latitudes for pearl and cipollini onions, for small to medium onions at lower latitudes. AVG.
Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes.
Definition of cipollini : a type of small, somewhat flattened onion that has a thin skin and a sweet taste cipollini onions Add the cipollini to the pan, season with salt and pepper, and allow to caramelize evenly.