Healthy Food Database
Tasmanian Cipollini onions (pronounced chip-oh-lee-knee) are a brown skinned onion with a flattened disc shape that are prized for their delicate yet extra sweet onion flavour. In their raw state, Cipollini onions have a mild aroma, are crisp, and are semi-sweet with a pungent flavor, but once cooked, they sweeten and soften into a tender, almost melting, texture. More often than not they are served whole and roasted, their flesh softening and becoming caramelised and extra sweet.
Category: Cheese
In Season: Autumn
To Buy:
Buy from your local greengrocer. Onions should be dry with not soft moist patches. The skin is thin and delicate like paper.
To Store:
The bulbs will keep up to two months when stored in a cool and dry place.
Tips & Tricks:
When used fresh, they can be quickly blanched in boiling water and then placed in an ice bath to help loosen the thin, papery skin for easier removal.
Cooking Tips:
Cipollini onions can be served raw or cooked. The high sugar content allows for caramelisation and they are delicious roasted whole, or in slow cooked casseroles.
Nutrition per 0.5 Cup:
Amines:
No information available
Salicylates:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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