On Wed, 5 Jun 2013 10:37:46 -0700 (PDT), Helpful person
> wrote:

> 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.
> >
>
> 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?
>

We have completely parted ways. I never cook onions whole, even in
stew. I use cippolini onions like I use any other onion, for everyday
cooking, and they are chopped or sliced.

--
Food is an important part of a balanced diet.