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!

On Tue, 4 Jun 2013 15:10:39 -0700 (PDT), 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.

My grocery store has been stocking "grown up" cippolini onions lately
too. Haven't seen the red ones though. Didn't know they existed in
any size.

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

"sf" > wrote in message
...
> On Tue, 4 Jun 2013 15:10:39 -0700 (PDT), 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.
>
> My grocery store has been stocking "grown up" cippolini onions lately
> too. Haven't seen the red ones though. Didn't know they existed in
> any size.

I will look for them. Have only seen the little yellow ones. I love every
kind of onion!

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

"Helpful person" > wrote in message
...
On Jun 4, 6:10 pm, merryb > wrote:


My biggest problem is peeling them. Anyone have any good tips?

----------

to speed up the process, be a bit wasteful. don't just try to take off the
paper skin, take off the first layer of onion and the skin comes with it.

On Jun 5, 8:21*am, "Pico Rico" > wrote:
>
> My biggest problem is peeling them. *Anyone have any good tips?
>
> ----------
>
> to speed up the process, be a bit wasteful. don't just try to take off the
> paper skin, take off the first layer of onion and the skin comes with it.`

That's true for all vegetables. Does anyone boil them for a minute or
two first to make it easier to peel? Does this work?

On Jun 5, 5:15*am, 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

Thank you Helpful Person!

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.



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

On Wed, 5 Jun 2013 06:34:46 -0700 (PDT), Helpful person
> wrote:

> On Jun 5, 8:21*am, "Pico Rico" > wrote:
> >
> > My biggest problem is peeling them. *Anyone have any good tips?
> >
> > ----------
> >
> > to speed up the process, be a bit wasteful. don't just try to take off the
> > paper skin, take off the first layer of onion and the skin comes with it.`
>
> That's true for all vegetables. Does anyone boil them for a minute or
> two first to make it easier to peel? Does this work?

Boil onions to remove the skin? Are you frikking kidding us? That's
how you skin tomatoes and stone fruit, not onions.



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

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

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?

http://www.richardfisher.com

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.

On 6/5/2013 1:37 PM, sf wrote:

> Boil onions to remove the skin? Are you frikking kidding us? That's
> how you skin tomatoes and stone fruit, not onions.
>
I boil tiny pearl onions (briefly) to skin them. Trim off the root end,
squeeze the top, and they squirt right out.

On Wed, 05 Jun 2013 13:57:58 -0400, S Viemeister
> wrote:

> On 6/5/2013 1:37 PM, sf wrote:
>
> > Boil onions to remove the skin? Are you frikking kidding us? That's
> > how you skin tomatoes and stone fruit, not onions.
> >
> I boil tiny pearl onions (briefly) to skin them. Trim off the root end,
> squeeze the top, and they squirt right out.

I thought we were talking about full grown onions.

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

On Wed, 05 Jun 2013 10:29:58 -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? The
small ones are nice when roasted or grilled and served in one piece.

On regular onions, I cut and peel as you do.

"sf" > wrote in message
...
> On Wed, 05 Jun 2013 13:57:58 -0400, S Viemeister
> > wrote:
>
>> On 6/5/2013 1:37 PM, sf wrote:
>>
>> > Boil onions to remove the skin? Are you frikking kidding us? That's
>> > how you skin tomatoes and stone fruit, not onions.
>> >
>> I boil tiny pearl onions (briefly) to skin them. Trim off the root end,
>> squeeze the top, and they squirt right out.
>
> I thought we were talking about full grown onions.
>


no, cippol-INI.

On Jun 5, 10:37*am, 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.
>
> > --
> > Food is an important part of a balanced diet.
>
> 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?
>
> http://www.richardfisher.com

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

On Wed, 05 Jun 2013 17:37:17 -0400, Ed Pawlowski > wrote:

>
> On Wed, 05 Jun 2013 10:29:58 -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.
> The
> small ones are nice when roasted or grilled and served in one piece.
>
> On regular onions, I cut and peel as you do.


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

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.

On Jun 6, 8:05*pm, 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.

You are right- they are about 2 inches wide untrimmed. I was going to
skewer them right in the centers and then grill, but had unexpected
company show up that cut out my prep time!

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".

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.

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...

On Fri, 7 Jun 2013 20:20:41 -0700 (PDT), merryb >
wrote:

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

Never mind then. It wasn't clear you weren't talking about the onion.

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

On Jun 8, 12:31*am, sf > wrote:
> On Fri, 7 Jun 2013 20:20:41 -0700 (PDT), merryb >
> wrote:
>
>
>
>
>
>
>
>
>
> > 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.
>
> > If you are talking about me, I never said they were big. They are the
> > same size as the yellow ones...
>
> Never mind then. *It wasn't clear you weren't talking about the onion.
>
> --
> Food is an important part of a balanced diet.

LOL- really? I thought I was pretty clear...