Cipollini Onions started showing up
in Italian restaurants in the 90s—usually roasted with balsamic vinegar and served with roasted meats. They’ve reached the mainstream now. You'll see them featured prominently in recipes on food sites and they're abundant in farmers' markets on this coast.
This year I started getting them in my CSA box. They’re naturals for roasting whole or halved because of their small size. They’re delicious and sweet when cooked, but too strong to eat raw. If they have a downside it’s that they are difficult to peel and so pungent that they’re hard on the eyes. I’m never sure what to do with them other than to roast them whole, but here’s a really nice sounding recipe by Suzanne Goin, that I found on Leite’s Culinaria. It’s gorgeous looking and I can imagine the taste combination of blue cheese, flaky pastry and caramelized onions. I’m sure it’s a winner. What are some of The Kitchen readers' ideas for cooking with Cipollini onions?