Cipollini onions (pronounced chip-oh-lee-knee) were once a rare treat only to be found at fancy restaurants and the occasional gourmet market. We’re glad they’re finally becoming more common because they are truly delicious! Their name literally means “little onion” in Italian, and indeed they are! Cipollinis are about the size of a golf ball with a slightly flattened appearance. They’re thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion. Which makes them incredible for roasting or caramelizing.
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. Even you onion-haters out there might be swayed!