Cipollini
Allium cepa · Allium
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Cipollini are small, flat, squat Italian onions wrapped in thin golden-bronze papery skin, prized for flesh that is unusually high in sugar and low in fibre. That sweetness and their disc-like shape make them a kitchen specialty rather than an all-purpose chopping onion — they braise and roast whole into something soft and caramelised, and they take a glossy agrodolce glaze or a sweet-sour pickle better than any standard bulb.
Picking a good onedrag
Just curedSprouted and soft
Firm and paperyBuy itAnything: raw in a salad, or cooked down.
SkinPapery and dry, flakes lifting
NeckDry and papery, no give
WeightFirm all over, good heft
SmellFaint dry onion, nothing sharp
These cues are Onion's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
90%
Edible part
110 g · skin and ends off
122 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
65–75%
Humidity
Open and moving
Airflow