Sweet Onions for Roasting
Topping my list of favorite fall foods are sweet, saucer-shaped cipollini onions. I stock up on cipollinis at the farmers market in autumn, so I’ll have plenty to last for a couple of months. (You can also find them in grocery stores throughout a good part of the winter.)
Cipollinis (pronounced chip-oh-LEE-nees), whose name means “little onions,” originated in Italy and come in white and red varieties. Their sweet, mellow flavor and diminutive flattened shape make them an excellent choice for roasting or kebabs.
The classic way to serve cipollinis is oven-roasted, slowly caramelized in olive oil, salt, pepper, and served whole as a side dish with meat or roast chicken. They’re also delicious in any recipe where a rich, sweet onion flavor makes the difference. I like them in quiches and rice dishes.
In addition to their flavor, these distinctive onions have many health benefits. Like other members of the allium genus, cipollinis contain compounds believed to have anti-inflammatory, anticholesterol, and antioxidant properties.