Cipollini onions are Italian gourmet specialty heirloom onions originating from Boretto, Italy. Cipollini also means “little onion” in Italian. Recognizable for their petite, saucer-shaped bulbs, they are famous for their sweet taste when cooked. They range in color from red, white, yellow to golden brown. When planted, they are ready for mature harvest in about 100 to 110 days.
Botanically, Cipollini Onions are classified as Allium cepa. They are a family member of the Amaryllidaceae family.
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Where to Find Cipollini Onions
Dry Cipollini Produce
If you are not growing, Cipollinis can also be purchased as dry onions with a dry skin. Whereas in the beginning this specialty onion used to be difficult to find, it is now mainstream and accessible for order even over the web. Options include Amazon or online stores such as Mellssa’s. The onions are available all year round and are shipped ground. They usually have a shelf life running into months.
Cipollini Seeds For Planting
Cipollini onions can be grown in the home garden. Seeds are available online and offline in gardening stores. In the United States the seeds are available as GMO-free, chemical-free seed packs anywhere between 20 and 500 seeds in a pack. Furthermore, in the US seed companies sell the seeds under different names for each respective cultivar.
For example, there is Di Genova Red Cipollini and Red Marble Red Cipollini. There is also Gold Coin Yellow Cipollini and Borettana Light Yellow Cipollini. The difference is often in how each of the seed companies makes the seed. For instance, the Red Marble Red Cipollini as sold by Fedco Seeds is an F-1 hybrid with specific characteristics.
Characteristics of Cipollini Onions
Cipollini onions can be found in any of the colors – red, white, yellow or brown. They are small in size compared to regular onions. The “little onions”, across varieties, measure between 3cm and 8 cm (1.2in to 3.15in) in diameter. They have an appearance of a round but slightly flattened disc.
The skin of the onion is pepery and tightly wrapped to its flesh. The Red Marble variety, for example, has a stony polished red skin. It is unusual skin to look at especially for those encountering the onion for the first time. This variety can also be manipulated to produce baby red pearl onions by growing it closely spaced. Furthermore, the Red Marble when cut open shows a dark red color that goes deep into the onion’s rings.
When consumed raw, Cipollini onions deliver a crisp, semi-sweet taste with a mild aroma but sharp flavor. The real fame of the Cipollini lies in their sweet taste and tender, melting like texture which is released once cooked. On the whole, they are much sweeter than regular onions. These low calories onions contain more sugar compared to the regular white, green, spring or yellow onions many are used to. For this reason they are ideal gourmet candidates for caramelization.
The onions produce aesthetically pleasing slices when sliced. They look clean and remain firm. Avoid cuts or abrasions on the skin of the “little onion”. Once its flesh is exposed, the onion goes bad quickly.
Cipollini Onion Characteristics (Table)
| Item | Description |
| Genus | Allium cepa |
| Family | Amaryllidaceae |
| Origin | Italy |
| Other Names | Borettana onions, “little onion” |
| Cultivars | Heirloom, F1-hybrid |
| Varieties | Red, white, yellow , brown |
| Diameter | 3cm and 8 cm or 1.2in to 3.15in |
| Weight | 28-35g or 1 to 3 ounces |
| Description | Flat bottoms, thin necks, papery skin, |
| Maturity | 90 to 110 days |
| Taste/Flavor | Sweet zing when cooked, mild flavor, semi-sweet when raw |
| Nutrition | 30 Calories per serving, Potassium 14.4g, 1.01g of Carbohydrates, 0.14g dietary fiber and 0.43g sugar |
Origins of Cipollini Onions
Cipollini onions are said to have first been cultivated in the 15th Century. In the earlier times, the onions were designated poor man’s food in ancient Rome.
Back in the late 1990s, Cipollini onions were still considered new in the United States as reported by the Chicago Tribune. More than 20 years later, they have increasingly become mainstream.
How to Remove Cipollini Onion Skin
When the onion is harvested from the ground, the green leaves are typically cut off close to the bulb. One of the main characteristics of Cipollini onion is the tight skin. It is hard to peel off this outer membrane of the onion. The most effective way of removing the onion’s tightly adhering skin is through blanching.
Below are two approaches to blanching.
Method One
The Cipollini Onions are left to sit for some 60 to 90 seconds in a pot filled with boiled water. The onions are removed from the pot using a slotted spoon and let sit for 3 minutes to cool down.
After cooling down, on a cutting board, the root end of the onion is cut off as a way of breaking into the skin without cutting into the flesh. Using fingers, the skin is gently torn off from the flesh of the onion. Thereafter, the onion can be used in recipes as desired.
Method Two
- Cut off the bottoms of the Cipollinis
- Bring a pot of water to boil
- Submerge Cipollinis in water and boil for 60 seconds
- Rinse Cipollinis to cool or let to sit until cool
- Pull off the skin starting from any part of the onion
Cipollini Recipe Ideas
Cipollini onions are applicable in raw or cooking recipe ideas. Apart from application in raw salads and on sandwiches, the sweet flavour of the onions when cooked makes them suitable for use even whole in soups, stews and casseroles. They can also be roasted and included in a variety of side dishes. Overall, the onion is suited for use in all recipes that require roasted or braised onions.
The good looking slices when cut makes the petite onion an excellent topping for pizzas. Recipes involving balsamic vinegar, cheese, red wine, potatoes, and cured meat go well with Cipollini onions.
The following are some recipe ideas involving the Cipollini.
5 Suggested Cipollini Recipes
| Sautéed Cipollini Onions Recipe – This recipe by renowned Martha Stewart, uses 1.5 pounds of Cipollini onions. The Cipollinis are boiled for a few minutes to become soft. The water is drained and the onions set aside. The onions are later returned and added to a pan with other ingredients already cooking. View Recipe. |
| Cipollini Onions Braised in Red Wine Recipe – This recipe requires 2 pounds of Cipollini onions, peeled. The onions are added to butter and allowed to simmer for some minutes until onions are completely cooked through and tender. View Recipe. |
| Sweet and Sour Cipollini Onions Recipe – This recipe also calls for 2 pounds Cipollini onions, peeled. The onions are put in a pot with boiling water and let simmer until tender. They are pat dried and set aside. The onions are then added to butter and cooked until glazed. View Recipe. |
| Caramelized Cipollini Onions Recipe – This recipe produces caramelized Cipollinis which are scrumptious, sweet and savory. The recipe calls for 1.5 pounds of Cipollinis. They are par boiled for 1 minute before use. View Recipe. |
| Glazed Cipollini Onions Recipe – Finally, this recipe calls for two dozen Cipollinis. Other ingredients to the recipe include chicken stock or vegetable stock, unsalted butter and granulated sugar. View Recipe. |
Cipollini Carrot Soup Recipe
This recipe makes a simple Cipollini soup in a few easy steps. To get your Cipollinis ready, follow the blanching methods explained above before using the onions. Optionally put crackers on the side when serving.
Details
8 servings
112 Calories
Print
Ingredients
3 tablespoons olive oil
3 Cipollinis, sliced
2 pounds carrots, cubed
7 cups low-sodium chicken broth
Salt and pepper
Directions
- Take a medium size saucepan and heat the olive oil. Heat over medium-low heat.
- Add the Cipollin onions, let them cook, stirring at intervals until they become soft.
- Add the carrots, chicken broth, 1 teaspoon salt, and 1/3 teaspoon pepper and bring to a boil.
- Turn down heat and let simmer for about 8 minutes until the carrots are tender.
Put the soup into individual bowls and serve whilst hot.
How to Grow Cipollinis
Cipollinis are easy to grow. Many home gardeners are interested in growing onions. The following are easy to follow growing steps.
- Prepare fertile, well drained soil of pH 6.2 to 68.
- Sow seed in early spring in single rows 4″ apart
- Thinning is not necessary, take care to keep plants free of weeds.
- Allow plants full sun exposure
- Keep soil with consistent moisture
- Expect harvest in 110 days (max).
- Harvest by pulling a bunch as and when desired
- Store in a dark, cool dry place to avoid sprouting. Keeps for several weeks.
Conclusion
Cipollini onions are small onions of Italian origin. They are now a worldwide specialty ingredient. The onions are heirlooms or hybrids which come in a variety of cultivars as expressed through the different colors. Cipollinis are semi-sweet when raw but very sweet when cooked. They are a favorite for caramelization. For home gardeners, Cipollini onions are easy to grow. The seeds are widely accessible across the United States.
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