I’d like your expertise in helping me locate a tricky ingredient. I want to make a soup that calls for cipolline onions, but I have no idea what these are or where to buy them. Any advice?
Yes, they can be tricky to find, but they’re well worth the search. For a start, they’re pronounced chip-oh-LEE-nay, and you’re most likely to find them in cans and jars, usually preserved in balsamic vinegar. Some of the better super-markets and delicatessens stock them. Their flesh is a yellowish colour and their skin is thin and papery, ranging in colour from pale yellow to the light brown of Spanish onions. Cipolline are sweeter, with more residual sugar than the garden variety white or yellow onions, but not as much as shallots.
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