On Jun 7, 11:30*am, sf > wrote:
> 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...llini_onions_a...
> 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.

If you are talking about me, I never said they were big. They are the
same size as the yellow ones...