tag:blogger.com,1999:blog-414846867899189053.post9153309413999464363..comments2024-02-03T00:50:36.399-05:00Comments on Kiss My Apron: Cipollini OnionsKimberlyhttp://www.blogger.com/profile/13902897823356301007noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-414846867899189053.post-44913877863139765122015-04-10T13:02:13.753-04:002015-04-10T13:02:13.753-04:00I wonder how much the prices of these onions vary ...I wonder how much the prices of these onions vary by area? In So. Calif., I pay 50 cents to 1.50 per pound for red, white, and yellow onions. I pay 1.49/lb. for small white boiling onions. I pay 2.49/lb. for shallots. I pay 3.99/lb. for Cipollini onions, so they way up and above the costs of other onions. I can regularly buy the major onions varieties for 50 cents a pound; Cipollini onions are NEVER on sale.<br />I do have one question however as I also really enjoy these onions. As the top is slightly concave and the onion is tiny, so they are difficult to peel. At 3.99 a pound, I also throw away too much of expensive onion and I also destroy part of their pretty appearance. I sometimes wonder after peeling and cooking, if I could have cooked them with the thin one layer tough skin on them. Would the thin skin hydrate and be edible of could I squeeze them out of their skins like roasted garlic cloves?<br />So, the question is, do you roast with peel or peel them? Or, do you do a different preparation (blanch & peel for example)<br />Thanks for the post (and hopefully answering my question).James McNultyhttps://www.blogger.com/profile/09389452992745963350noreply@blogger.com