I dug up some of my onions recently, and I’d honestly forgotten I’d planted cipollini onions. But these are so beautiful, I had to share.
Red Marble Cipollini Onion
The color is just jewel-like. These small, flat onions are Italian in origin, and this variety is called Red Marble. I got the seed from Johnny’s Seeds in Maine. More later when I find some good ways to cook these. For now, I’m just enjoying the sight of them.
Digging RI 
Try this one; it brings out the mellow taste of cipollinis. Add 3-4 pounds of onions to a boiling pot of water for about 30 seconds. Drain; cool and peel. Put them in a single layer in a low sided pan. Cover with a mixture, whisked together, of 1 c. dry red wine, 1/2 c. low sodium soy sauce, 1/3 c. balsamic vinegar and 2 T. honey. Bake at 475 for 30 minutes, turning twice. Remove from pan with slotted spoon. Pour the remaining liquid into a saucepan and bring to a boil. Reduce heat and simmer for 3 minutes until it turns to a thin syrup. Pour over onions; toss well and garnish with rosemary sprigs. YUM!
LikeLike
thanks, hd! that sounds fantastic. there was also this recipe that i found on the smitten kitchen blog that uses tomatoes and white beans. it would make a great “meatless monday” dinner.
LikeLike
You’re welcome, and I love meatless meals too!
LikeLike