Little onions, (cipollini) look like ping-pong balls that have been slightly flattened. These little bulbing onions originated in Italy and are harvested 100 days after planting. They have a pale yellow and gold-colored thin papery skin and a translucent white flesh. They have more residual sugar than your average onion and no harsh onion taste. They roast up beautifully and taste amazing caramelized. You’ve probably seen these little guys in the deli section of your market or gourmet food store with a hefty price per pound. Now, you can cook up a batch and add them to your list of favorite Merenda. Cipollini pair up nicely with grilled meats, making them a great addition to your next outdoor party. The only issue I have with these great tasting pint-size onions is they are a bit time consuming to peel (but worth the effort !)
- Cipollini onion (could use pearl)
- Olive oil
- Sea salt
- Fresh black pepper
- Balsamic vinegar (optional)
- To peel, place onions in a heatproof bowl, pour boiling water over them. Peel when they are cool enough to touch.
- In a bowl (large enough to accommodate the amount of onions you’ve decided to cook), toss cipollini with olive oil, salt and pepper. If you want balsamic roasted cipollini, add the balsamic vinegar (about 2-3 tablespoons per pound of onions).
- Transfer to a baking pan, roast in 400* oven for about 30-40 minutes (turning them over every now and then to brown evenly).
- They are done when they are golden brown and tender.