Region of Origin
Commodity:
Onion Cipollini
Description & Origin
Cipollini onions are a small variety of heirloom onion from Italy. They have petite, flattened, disc-shaped bulbs, popularly harvested at around 2-3 inches in diameter. The bulb has thin, yellow-gold, papery skin. The white flesh is firm and juicy. Raw cipollini onions are crisp with a mild aroma and a semi-sweet, but pungent, flavor. When cooked they become sweeter and very tender.
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Other Names
Cipolline Onions, Borettana Cipollini
Health Benefits & Nutrition
Cipollini onions, like all onions, contain quercetin (a powerful antioxidant) and organosulfur compounds that offer unique health benefits. They are also a good source of vitamin C, fiber, potassium, iron, and calcium.
Our Varieties
Onion Cipollini Fresh
Description
Fresh cipollini onions are shipped without processing and have an excellent shelf life, if stored appropriately. They have their thin, golden-yellow skin in place, which can be used to flavor stocks after the onion is peeled. They retain their crisp texture and exceptional pungent, but sweet, flavor, without corruption from the chlorine sanitization that occurs in the processing of peeled onions.
Variety Tips & Tricks
When using fresh cipollini, peeling can be facilitated by a quick blanch. Trim the ends and quickly blanch the whole onion in boiling water. Dunk in an ice bath and drain. Once cool, the papery skin should slide off relatively easily.
Commercial Availability (Grown for the US Market)
Onion Cipollini Peeled
Description
Peeled cipollini onions offer the same great mildly pungent and sweet flavor as a fresh cipollini, but they have had their skins removed for ease of processing. They do not last as long in storage, but prep is a breeze.
Variety Tips & Tricks
Peeled cipollini onions are best for applications where the onions will be cooked for a long period of time. If any browning or decay begins to occur on the tips or outer rings of the onion, they can be trimmed, or outer layers can be removed.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Cipollini onions are an ideal onion for pickling, braising, stewing, and roasting. Left whole, they can withstand long cooking times without falling apart, giving them enough time to become thoroughly penetrated by flavorful liquids or brines. Their high sugar content makes for excellent caramelization. Well cooked, they become succulent, rich, sweet, and melt-in-your-mouth tender.
Flavor Pairings
Fennel, Mushroom, Parsley, Thyme, Rosemary, Capers, Olives, Red Wine, Balsamic Vinegar, Sherry Vinegar, Beef
How to Prepare
Peel and trim ends before use. Cipollini onions are usually prepared whole or halved, but can also be chopped or sliced, if desired.
How to Store in the Kitchen
Store in a cool, dry, dark area with good ventilation.
Fight Food Waste Tips for root to stem cooking
Cipollini can be pickled to preserve for later use. They can also be frozen. Freezing may affect the texture of the onion, so they may no longer be as desirable in certain recipes. Use cipollini onion skins to flavor stocks.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
RELATIVE HUMIDITY:
65-70%
PRODUCES ETHYLENE:
Yes – Very Low
SENSITIVE TO ETHYLENE:
Yes – Low
ETHYLENE RECOMMENDATIONS:
Onions are somewhat sensitive to ethylene, which can encourage sprouting and decay.
Quality Assessment
Fresh cipollini onions should be firm with golden skin and a pungent onion odor. They should be free from signs of decay or sprouting. The onions should be a relatively consistent size within the case. In peeled cipollini, onions should look fresh and free from sprouting or mold. The jar should be free from excess condensation or moisture build up.
Important Handling
Fresh onions must be stored in a dry environment in order to maximize shelf life.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, fresh cipollini onions have the potential to last up to several months. Peeled cipollini may last up to 2-3 weeks.
