On Wed, 5 Jun 2013 05:15:19 -0700 (PDT), Helpful person
> wrote:

>On Jun 4, 6:10*pm, merryb > wrote:
>> Anyone ever used/had these? I have used the yellow ones, but had never
>> seen the red ones before so I had to buy a few. We recently had a farm
>> stand re-open in a different location (Sterino Farms for anyone who
>> may be interested in the South Sound area) so I went there this
>> morning to get some stuff. I bought some farm fresh lettuce too- 4
>> varieties at 3 for a buck! The heads are so big that they have to be
>> encouraged to fit in a bag! TIA!
>
>I think they are the best tasting onion, not necessarily as part of a
>recipe but cooked whole as a side dish or as a major ingredient.
>
>They are good just drizzled with olive oil, tossed with some herbs,
>salt and pepper and roasted. Last time I made them with fennel bulbs.
>
>I suspect (although I haven't tried them this way) they would also be
>good pan fried with some butter or olive oil and then braised in
>vegetable or chicken broth.
>
>My biggest problem is peeling them. Anyone have any good tips?
>
>http://www.richardfisher.com


....and should anyone want to grow them, there are seed for a variety
called "red marble" in the most recent Territorial Seed catalog. They
assert that if they are thinned, they will produce "red cippolini".