Cipollini onions are small, flat onions with a light golden color and a papery skin that’s hard to peel. I picked out a small bagful of equal size cuties to roast and serve at Thanksgiving, but they’d be good anytime. The trick is in the peeling.  As with tomatoes and peaches, a quick dip in boiling water allowed us to slip the slimy skins right off.  They were then coated lightly in olive oil, sprinkled with a little coarse salt and roasted in the oven at 375 degrees for about 15-20 minutes, until just starting to get tender. I added a few splashes of balsamic vinegar to the pan and finished cooking until tender but not falling apart. (Test with a turkey trusser or cake tester since a fork is too large and could break them apart.)

Categories: Onions, ThanksgivingTags: Onions, Thanksgiving