On Jun 5, 10:37*am, Helpful person > wrote:
> On Jun 5, 1:29*pm, sf > wrote:
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> > On Wed, 5 Jun 2013 05:15:19 -0700 (PDT), Helpful person
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> > > wrote:
> > > My biggest problem is peeling them. *Anyone have any good tips?
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> > 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.
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> > 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.
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> > --
> > Food is an important part of a balanced diet.
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> 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?
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> http://www.richardfisher.com

I agree with you- I guess I'll skewer them for kabobs.