Vegetable

Cipollini

A tier

Cipollini are small, flat, sweetish Italian onions with dense layers that roast and glaze beautifully as whole bulbs. Diameter is typically a few centimetres; skins are thin copper to yellow. Sugar content and size make them ideal for balsamic or honey glazes without dicing. Peel, roast or braise whole until caramelised, and serve as a side or antipasto. Pickled cipollini appear in antipasti spreads. More work to peel per kilo than large onions, rewarded by presentation and concentrated sweetness.