On Jun 5, 1:29*pm, sf > wrote:
> On Wed, 5 Jun 2013 05:15:19 -0700 (PDT), Helpful person
>
> > wrote:
> > My biggest problem is peeling them. *Anyone have any good tips?
>
> I don't pretend to be a television chef and I never peel an onion
> while whole, so I haven't found them to be any more difficult to peel
> than any other onion.
>
> If I only want a slice, I cut the slice first and then take the peel
> off. *If I want to chop a half or quarter (or even the entire onion),
> I cut it into halves or quarters first and then take the peel off. *Of
> course, I cut the root end off before I start. *With cippolini, the
> stem end is problematic, so I quarter it and give it a whack at an
> angle before continuing.
>
> --
> Food is an important part of a balanced diet.

The point of cooking cippolini onions (apart from the taste) is to
cook them whole. This maintains flavor and integrity while cooking.
Otherwise the essence goes into the braising liquid. Why would I want
to slice or quarter them?

http://www.richardfisher.com