On Thu, 06 Jun 2013 23:05:44 -0400, Ed Pawlowski > wrote:

> On Thu, 06 Jun 2013 07:52:04 -0700, sf > wrote:
>
>
>
> >> >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.
> >>
> >> How do you put them back together to make a whole onion again?
> >
> >I never want a whole onion, I want it in pieces.
>
>
> I don'[t think we're talking about the same cipponi onions. Most are
> bite sized or just a little bigger. Great on the grill or roasted,
> but you'd not do well cooking with pieces of the tiny things.

Whoever posted the OP was talking big and that's what I am talking
about too - full grown cipollini onions.
http://blog.oregonlive.com/homesandg...best_plan.html
I wouldn't be against roasting them on a grill, but I don't serve
whole onions so that would be very unusual for me. The biggest onion
I serve is quartered and separated to go between other vegetables on a
skewer.

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