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Produce Facts: Cipollini Onions

Sep 22, 2016

cipollini onions

Year-round from the United States and around the globe.

Appearance/Flavor (If it doesn’t look good, it’s not Snoboy!)
Small, flat, thin-skinned onion. Depending on variety, colors range from white, pale yellow to brownish red. They are one of the sweetest onions, right behind shallots. 

Cool and dry with good air flow. Can store up to two weeks. Once cut, must be tightly wrapped in plastic, refrigerated and should last up to four days.

Ways to enjoy (Have gum handy afterward - no one likes onion breath)
Roasting is the Cipollini's claim to fame, due to its high sugar content which assists in browning and carmelization. They are also great on the barbeque as well as in soups, salads, stews and casseroles.

History (Yep. History is here at the bottom, because well, it is history you know.)
Developed in Italy and came to the U.S. via Italian immigrants. (If someone tells you something different, fuggedaboutit.)

Watch this video for tips on preparing and peeling the Cipollini Onion.

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